Antipasto Plate with Fennel and Chard Microgreen Salad

Antipasto Plate with Fennel and Chard Microgreen Salad

Time

10 Minutes

Difficulty

Ingredients

For 4 people

  • 1 lemon wedge
  • 125 grams packet grissini
  • 0.5 fennel bulb or 2 baby fennel
  • 400 grams assorted cured meats
  • 1 punnet Flowerdale Farm Chard Microgreens
  • 2 tablespoon(s) chopped Flowerdale Farm continental parsley
  • 1 teaspoon(s) olive oil

Adjust Quantity

Method

  1. With a sharp knife or mandolin shave the fennel into a bowl.
  2. Add the parsley, chard, juice from the lemon wedge and olive oil, and combine ingredients.
  3. Arrange on a large platter, the cured meats, grissini and the fennel and chard salad. Serve immediately.