If you’re looking for a light, crunchy, and effortlessly elegant salad, then this shaved fennel and rocket (arugula) salad should be top of your list. With literally a handful of ingredients, and minimal effort, you can have a crispy salad, or the perfect side, ready on the table in a few minutes. Ideal for when you’re looking for something a little special but you’re short on time.
Fennel and rocket
Fennel was first used centuries ago for it’s medicinal properties, used in cuisine for its digestive benefits and its believed spiritual purposes. It has now evolved to become a staple throughout the world for it’s aromatic flavour and versatility.
Rocket, also known as arugula in the USA and Canada, is known for it’s peppery flavour. Native to the Mediterranean, popular uses have been in salads, packed with antioxidants, as a culinary herb or as an aphrodisiac. Perhaps making it the perfect addition to your Valentine’s Day plate!
Complimenting the fennels aniseed flavour with the rockets peppery edge, and dressed simply with olive oil and lemon, it’s important to have the freshest ingredients as there is no hiding! See below for tips on how to grow your own.
What can I serve the salad with?
This fresh, crunchy, side dish pairs well with the following dishes:
- Baked or grilled fish
- Roast or grilled chicken
- Risotto
Other Fennel and Rocket Recipes
Both of these key ingredients can be used in a variety of ways, either as the main event or as a side dish. Here are some other recipes to try:
Tips on Growing Fennel and Rocket
There are two types of fennel you can grow: Florence fennel for the fennel bulb; and common fennel for it’s feathery fronds. Fennel grows best in fun sun, but enjoys a climate that is not too hot. Therefore it is best planted in late spring (after the last frost) or late summer/early autumn.
Rocket (Arugula) is fast-growing, loves either containers or garden beds, and doesn’t need much space. This makes it the ideal salad leaf. Rocket likes full sun but it prefers growing in the early spring or early autumn. It’s also a quick grower. Within 4 weeks you could be picking the first young leaves – picking the outer leaves encourages new growth.
To make this side dish more substantial, you could add some chopped cherry tomatoes and crumble in some feta cheese. This would be great for a light lunch dish served with some sourdough bread.
Shaved Fennel and Rocket Salad
Ingredients
- 1 fennel bulb around 250g
- ½ tsp fennel seeds
- 50 g rocket arugula leaves
- 2 tbsp olive oil
- 0.5 lemon juiced
- Salt and pepper
Instructions
- First prepare the fennel by removing the delicate fronds and putting them to one side. Next, cut the fennel in quarters and remove the tough central stalk. Next, slice the fennel as finely as you can – either using a knife or a mandolin (watching your fingers!). Place the sliced fennel in a medium sized bowl.
- If you wish to add a more intense fennel flavour, we suggest placing the fennel seeds in a dry frying pan, on a medium to high heat, and toasting until them they become fragrant moving them around the pan every minute. This should take 3-4 minutes, but don’t leave them as they quickly burn. Remove them from the pan, as you don’t want them to continue cooking, and put aside.
- To the bowl with the sliced fennel, add a large pinch of salt, the toasted fennel seeds (if using), and the lemon juice and mix thoroughly with your hands.
- At this point, to enhance the flavours, you should cover the bowl and leave at room temperature for 15 minutes or place in the fridge for up to a few hours.
- When you are ready to serve, if you have placed the fennel in the fridge, remove 10 minutes before serving so as not to be too cold. Drizzle the fennel with the olive oil, grind over some fresh pepper and toss through the rocket (arugula) leaves.
- Serve immediately.
