Summer greens with crispy bacon, peas and parmesan
This tasty salad is divine with a simple dressing of lemon oil.
- Slice the fennel as finely as you can and soak in cold water and lemon juice.
- Blanch the asparagus and peas for 2-3 minutes in boiling, salted water, then drain and refresh.
- Drain fennel and arrange in a shallow serving bowl with the mesclun leaves, asparagus and peas.
- Sprinkle over the crispy bacon and shaved parmesan.
- Drizzle with lemon oil and season well.