This warm salad forms a fennel vinaigrette in the pan, which is then used to dress peppery leaves.
2 bulbs fennel
¼ cup olive oil
a good pinch of sugar
2 tbsp apple cider vinegar
120g baby rocket leaves, washed
parmesan cheese, to serve
1. Cut the tough stalks from the fennel and cut the bulbs in half. Reserve a few of the fine fennel fronds for the salad. Trim the base, then cut each half into 5mm slices.
2. Heat the oil in a large frying pan over low to medium heat and add the fennel slices, in a single layer if possible. Season well with salt and cook the fennel for about 15 minutes, stirring regularly until the fennel is caramelised. Add the sugar and apple cider vinegar and stir to combine. Allow the mixture to cool for a few minutes, then spoon the fennel and dressing over the rocket leaves. Scatter with the reserved fennel fronds. Shave some parmesan over the salad and grind over plenty of black pepper.
Adam's tip: Fennel is particularly suited to cooking with onion, because the compounds of both vegetables combine to produce meaty, savoury flavours. Try adding ground fennel seeds to caramelised onion