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Ingredients
- 2 fennel bulbs
- 2 large handfuls rocket
- 1 tbsp mashed cumquat, from the marinade
- sea salt
- freshly ground black pepper
- 3 tbsp extra virgin olive oil
- 2 tsp sherry vinegar
Method
(pictured left with Stephanie Alexander's Grilled chicken with late-picked wine and cumquats; recipe on cuisine.com.au).
Halve each bulb lengthwise and turn flat-side down on a board and slice as finely as possible, or use a vegetable slicer.
Pick over rocket leaves and nip off excess stalks. Toss with fennel.
Chop mashed cumquat very finely. Mix with sea salt, freshly ground black pepper, a good slosh of extra virgin olive oil and a very small amount of sherry vinegar.
Toss with fennel and rocket.
