Soused fennel, cucumber and baby cos salad


You'll need

80 ml (1/3 cup) white wine vinegar 80 ml (1/3 cup) white wine 1 tbsp white sugar 1 bulb fennel, shaved lengthways using a mandolin 2 tbsp lemon juice 80 ml (1/3 cup) extra-virgin olive oil 2 baby cos lettuces 2 Lebanese cucumbers, shaved lengthways using a mandolin

Method

  • 01
  • Combine vinegar, wine, sugar and 1/3 cup water in a saucepan, season to taste, then bring to the boil over medium-high heat. Add fennel and simmer for 2 minutes, remove from heat and stir to combine. Stand for 5 minutes, then, using a slotted spoon, transfer fennel to a bowl. Return pan to heat, simmer for 5 minutes or until liquid is reduced to 1/3 cup, remove from heat, whisk in lemon juice and oil and season to taste. Cool completely.
  • 02
  • Remove outer leaves from lettuce and discard, then separate remaining leaves, keeping hearts intact. Quarter hearts, place in a large bowl with leaves, cucumber and fennel, drizzle with dressing and toss to combine.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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