Crisp shaved fennel for scallops, fish or a rich meat dish.
New cookbook version · Serves 4
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 1 large fennel bulb
- 2 handfuls rocket
- 2 tbsp olive oil
- 1½ tbsp lemon juice
- ¼ tsp salt
- Black pepper
- Fennel fronds
Method
- Trim fennel, reserving the fronds. Slice the bulb very thinly with a sharp knife or guarded mandoline.
- Toss fennel with lemon juice and salt and leave for 5 minutes.
- Add rocket, olive oil, pepper and chopped fronds. Toss lightly and serve.