A simple yet intensely flavourful salad combines the peppery flavour of radish with the sweetness of fennel. A perfect side to roast pork and potato gratin.
2 tablespoons extra virgin olive oil
Halve the fennel bulbs and slice thinly (a mandoline is good to use here) and drop into a bowl of water with the juice of half the lemon.
Thinly slice the radishes and put into a bowl with the rocket leaves.
For the dressing combine the lemon zest, remaining lemon juice, Dijon mustard, sugar and extra virgin olive oil.
When ready to serve, drain the fennel from the water and put into the bowl with the other salad greens.
Add enough of the dressing to coat generously.
2 fennel bulbs, fronds reserved
1 bunch radishes, trimmed
1 packet rocket leaves
1 lemon, grated zest and juice
1 teaspoon Dijon or wholegrain mustard
1 teaspoon sugar