Name: Shaved fennel, rocket and pickled lemon salad
Prep time: 135 min
Cook time: 5 min
Total time: 140 min
Yield: 1
Ingredients: 1 lemon, very thinly sliced; 40.00 ml white balsamic vinegar; 20.00 gm caster sugar; 1.20 gm sea salt; 3 baby fennel, thinly sliced on a mandolin; 100g baby rocket leaves; 18.20 gm extra virgin olive oil

Shaved fennel, rocket and pickled lemon salad

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Prep Time:
135 minutes

Cook Time:
5 minutes

Total Time:
140 minutes

Festive fennel salad with a zesty twist, perfect for Christmas dinner.

Ingredients:

1 lemon, very thinly sliced
40.00 ml white balsamic vinegar
20.00 gm caster sugar
1.20 gm sea salt
3 baby fennel, thinly sliced on a mandolin
100g baby rocket leaves
18.20 gm extra virgin olive oil

Instructions:

Lay the lemon at the bottom of the baking dish. Combine vinegar, sugar, and salt in a saucepan over medium-low heat until fully dissolved. Let it simmer without stirring for 1-2 minutes until slightly thickened. Drizzle the syrup over the lemon and allow it to rest for 2 hours.
In a bowl, toss together the fennel and rocket. Drain the lemon, saving 2 tablespoons of the juice. Give them a quick rinse. Whisk together the reserved lemon juice and oil, then season with pepper to taste.
Combine the lemon with the fennel mixture, then drizzle with the dressing and gently toss to mix.

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