Soused Fennel, Cucumber and Baby Cos Salad
Australian Gourmet Traveller recipe for soused fennel, cucumber and baby cos salad.
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Cooking tools:
- Saucepan
- Slotted spoon
- Mixing bowl
- Whisk
- Stove
- Measuring cup
Ingredients
- 80 ml white wine vinegar (1/3 cup)
- 80 ml white wine (1/3 cup)
- 1 tbsp white sugar
- 1 bulb fennel, shaved lengthways using a mandolin
- 2 tbsp lemon juice
- 80 ml extra-virgin olive oil (1/3 cup)
- 2 baby cos lettuces
- 2 Lebanese cucumbers, shaved lengthways using a mandolin
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