for 4 people

Bread

1 tbsp	olive oil
400 g	bread day old, cut into cubes
1	garlic clove, finely chopped

Sauce

2 tbsp	olive oil
3 tbsp	red wine vinegar
2 tbsp	water
1	shallot, finely chopped
1	organic lemon, use grated zest
¾ tsp	salt
a little	pepper

Salad

500 g	fennel , cut into approx. 3 mm slices
150 g	pitted black olives
1 bunch	chervil, torn into pieces
250 g	ricotta

How it's done

Bread

Heat the oil in a non-stick frying pan. Add the bread, toast for approx. 5 mins. until golden brown. Add the garlic, mix, toast briefly.

Sauce

In a bowl, mix the oil with all the other ingredients up to and including the pepper.

Salad

Add the fennel, olives and chervil to the sauce along with the bread, mix. Plate up the salad, top with the ricotta.

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