The sharp notes of the pickled fennel cut through the richness of the sausages. This salad is also a good match for roast pork, steak or salmon.
4 cups rocket leaves
1 tsp baby capers
¼ cup extra virgin olive oil
½ cup parmesan shavings
ground black pepper, to serve
1 small fennel bulb, sliced very thinly
1 tsp salt
1 tbsp sugar
½ cup apple cider vinegar
For the pickled fennel, combine the sliced fennel and salt in a bowl and massage gently for a minute or so to soften the fennel. Transfer to a plastic container and scatter over the sugar. Pour over the apple cider vinegar and add a further ½ cup of water. Mix thoroughly. Refrigerate overnight.
Toss the rocket and capers with the olive oil. Drain the fennel and toss through the rocket mixture and the parmesan shavings. Grind over plenty of black pepper and serve with the sausages in sugo.