Shaved Fennel and Rocket Salad with Lemon

Name: Shaved Fennel and Rocket Salad with Lemon
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 1 fennel bulb; 50 g rocket; 2 tbsp olive oil; 0.5 tsp 1⁄2 tsp fennel seeds; 0.5 lemon 1⁄2 lemon juiced

A crisp and refreshing salad that pairs the anise-like crunch of shaved fennel with peppery rocket leaves. A quick lemon and salt cure softens the fennel, making it the perfect light side dish for grilled fish or roasted meats.

Servings4 Portions

Prep Time5 Mins

Cook Time10 Mins

Difficulty

Easy

Ingredients

fennel bulb
1
rocket
50 g
olive oil
2 tbsp
1⁄2 tsp fennel seeds
0.5 tsp
1⁄2 lemon juiced
0.5 lemon

Step-by-Step Instructions

Prepare the fennel by trimming the fronds from the bulb; set these aside to use as a garnish later. Cut away any tough stalks. Using a mandoline or a very sharp knife, shave the fennel bulb into paper-thin slices.

Place the fennel slices in a bowl. Add a large pinch of salt, the fennel seeds (if using), and the lemon juice. Use your hands to gently massage or 'scrunch' the fennel for about a minute. Cover and let it rest at room temperature for at least 10 minutes, or chill in the refrigerator for up to 2 hours to allow the flavors to meld.

Just before serving, drizzle the cured fennel with olive oil. Add the rocket leaves and the reserved fennel fronds to the bowl. Toss everything together gently and serve immediately.

Chef's Tips

For the best texture, use a mandoline to get the fennel as thin as possible. If you don't have rocket, baby spinach or watercress make excellent substitutes. This salad is best served fresh, but the cured fennel can be prepared a few hours in advance.