Name: Shaved Fennel & Rocket Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 1 fennel bulb; 1/2 tsp fennel seeds (optional); 1/2 lemon, juiced; 2 tbsp olive oil; 50g rocket

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Introduction

This shaved fennel and rocket salad is a refreshing, crisp dish perfect for light lunches or as a vibrant side. The combination of tangy lemon and subtle fennel seeds brings out the delicate flavors, while the peppery rocket adds a nice bite.

A white bowl filled with a fresh salad that has two main layers: the base layer is made of leafy green arugula with a slightly rough texture, and the top layer includes thin, curved slices of pale white fennel spread evenly. Small light brown seeds are sprinkled over the salad, adding texture and contrast. The salad is lightly speckled with black pepper, giving a slight roughness to the smooth leaves. The bowl sits on a white marbled surface that adds subtle texture around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 fennel bulb
1⁄2 tsp fennel seeds (optional)
1⁄2 lemon, juiced
2 tbsp olive oil
50g rocket

Instructions

Step 1: Remove the fronds from the fennel bulb and set them aside. Cut away any tough stalks from the bulb.
Step 2: Thinly slice the fennel bulb using a sharp knife or a mandoline. Place the slices into a bowl.
Step 3: Add a large pinch of salt, the fennel seeds if using, and the lemon juice to the fennel slices. Use your hands to scrunch everything together gently.
Step 4: Cover the bowl and let it stand at room temperature for at least 10 minutes or chill it for up to a few hours to allow the flavors to develop.
Step 5: Just before serving, drizzle the pickled fennel with the olive oil and toss in the rocket and reserved fennel fronds.
Step 6: Serve the salad directly from the bowl or pile it onto plates for a beautiful presentation.

Tips & Variations

For added crunch, sprinkle toasted pine nuts or walnuts over the salad just before serving.
If you prefer a sweeter touch, add a teaspoon of honey to the lemon juice before mixing.
Try substituting rocket with watercress or baby spinach for a milder taste.

Storage

Store the salad in an airtight container in the refrigerator for up to 1 day. Because the fennel will continue to soften and wilt, it is best enjoyed fresh. If reheating is desired, serve at room temperature rather than warmed.

How to Serve

A simple green salad is shown in a shallow white bowl, filled with mixed green leaves like arugula and thinly sliced white fennel pieces spread throughout. The salad is topped lightly with a sprinkle of small, light brown seeds and cracked black pepper scattered unevenly, adding texture and contrast. The greens look fresh and slightly shiny as if lightly dressed with oil, and the bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can prepare the fennel slices and let them marinate for a few hours or overnight for deeper flavor. However, add the rocket and fennel fronds just before serving to keep their texture and freshness.

Is the fennel seeds addition necessary?

No, fennel seeds are optional. They add a subtle extra anise flavor and crunch, but the salad is delicious without them if you prefer a simpler taste.