80 ml (1/3 cup) white wine vinegar80 ml (1/3 cup) white wine1 tbsp white sugar1 bulb fennel, shaved lengthways using a mandolin2 tbsp lemon juice80 ml (1/3 cup) extra-virgin olive oil2 baby cos lettuces2 Lebanese cucumbers, shaved lengthways using a mandolin
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.
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.