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Ingredients
- 4 bulbs fennel, trimmed and shaved with a vegetable peeler or on a mandolin
- 6-8 figs, halved
- Handful watercress sprigs
- 100mL lemon juice
- 2 tbsp sugar
- 1 cup extra virgin olive oil
- Sea salt, to taste
- Freshly ground pepper
Method
Combine fennel, figs and watercress in a salad bowl. Whisk lemon juice, sugar, oil and salt and pepper in a small bowl and pour over salad. Toss gently to combine.