This recipe is a go-to of mine and highly addictive. It has been on my event menus as well as a dish I've served to my private clients while I've been travelling this summer. It makes a wonderful fresh addition to a meal, and you can change the vegetables. I shared a similar radicchio version with the wonderful Emily of Stories for her blog - What Chefs Eat.

It's incredibly easy and satisfying. I make the dressing in the bowl, then add the veg, so minimal washing up too.

Fresh and punchy, it works so well as a side to a meal, or add beans for a light lunch or dinner. Don't hold back on the dressing - this makes it. Soft herbs are interchangeable depending on what you have. I like to add in whole roasted cashews or croutons that soak up the juices.

I can eat this on repeat, especially in the heat!

Serves 2

INGREDIENTS

Dressing:

1 large clove garlic

Juice of 1 juicy lemon

60g olive oil

10g nooch

1 tsp salt

½ tsp black pepper

Salad:

300g fennel, finely sliced with a mandolin

10g fennel fronds, picked, or substitute with dill

10g basil, picked

Optional : 80g croutons * / 30g whole roasted cashews

METHOD

Grate the garlic into the bowl and mix with the rest of the dressing ingredients.

Slice your fennel, ideally with a mandolin so it's very fine; if you don't have one, use a sharp knife to slice as thin as possible.

Add the fennel to the bowl with the herbs and croutons/ nuts if using, and mix well with the dressing. Taste for seasoning and serve.

*To make these, warm a little olive oil in a wide frying pan over medium heat. Add the torn bread and toast, tossing now and then, until golden and crisp all over. This is a great hack if you don't want to turn on the oven just for croutons.

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Shaved Fennel Salad

July Round-Up