Shaved Fennel and Rocket Salad

Shaved Fennel and Rocket Salad

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.

Prep Time5

Cook Time5

Resting time15

Total Time25

Course: Appetizer, Lunch, Salad, Starter

Cuisine: American, British, European, Italian, Mediterranean

Keyword: Arugula, Fennel, Rocket, Salad

Servings: people as a side dish

Calories: 88kcal

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

US Customary - Metric

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.

Notes

You could always add some crumbled feta cheese to make a more substantial salad.

Nutrition