A really quick and easy, but classy salad
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
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.
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