Serves 4

Just for a change why not have a salad that's completely white? Along with fennel, chicory (Belgium endive) tends to be overshadowed by lettuce in most fridges. But they're both great eaten raw in a salad, especially with a slightly sweet dressing. Here, with white balsamic vinegar and oil, they make a lovely white threesome with Pecorino or Parmesan cheese. If you can't find white balsamico, which is available in most Sainsbury's, use a good quality white-wine vinegar like Chardonnay.

Just for a change why not have a salad that's completely white? Along with fennel, chicory (Belgium endive) tends to be overshadowed by lettuce in most fridges. But they're both great eaten raw in a salad, especially with a slightly sweet dressing. Here, with white balsamic vinegar and oil, they make a lovely white threesome with Pecorino or Parmesan cheese. If you can't find white balsamico, which is available in most Sainsbury's, use a good quality white-wine vinegar like Chardonnay.

1 head of fennel
2 heads of chicory
50-60g aged Pecorino or Reggiano Parmesan
Salt and freshly ground white pepper for the dressing
2tbsp white balsamico
8tbsp extra virgin olive oil

Peel the outside of the fennel with a potato peeler if it looks stringy then cut it into quarters and remove the root. Shred it as finely as you can, wash it briefly and drain in a colander. Remove any discoloured outer leaves from the chicory and cut the root end off to release the leaves. Separate all the leaves into a bowl, wash briefly and drain with the fennel. You can dry these in a salad spinner if you have one.

Meanwhile make the dressing by whisking the vinegar and oil together and seasoning. Dress the chicory and fennel, lightly season and arrange in bowls or on plates. Shave the cheese over the salad with a vegetable peeler, mandolin or cheese slicer.

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