Name: Soused fennel, cucumber and baby cos salad
Yield: 6
Ingredients: 80 ml white wine vinegar (1/3 cup); 80 ml white wine (1/3 cup); 1 tbsp white sugar; 1 bulb fennel, shaved lengthways using a mandolin; 2 tbsp lemon juice; 80 ml extra-virgin olive oil (1/3 cup); 2 baby cos lettuces; 2 Lebanese cucumbers, shaved lengthways using a mandolin

Ingredients

80 ml white wine vinegar (1/3 cup)

80 ml white wine (1/3 cup)

1 tbsp white sugar

1 bulb fennel, shaved lengthways using a mandolin

2 tbsp lemon juice

80 ml extra-virgin olive oil (1/3 cup)

2 baby cos lettuces

2 Lebanese cucumbers, shaved lengthways using a mandolin

Method

Main

1.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.

2.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.

Styling by Emma Knowles