1 medium fennel bulb
½ small red onion
2 handfuls rocket or watercress
small handful picked mint leaves
3 tablespoons olive oil
1 tablespoon lemon juice
1 clove garlic, crushed
2 tablespoons capers
sea salt and freshly ground pepper
Dressing: Whisk the ingredients in a bowl and season.
Salad: Finely shave the fennel and onion. Soak the onion in a bowl of cold water for 5 minutes then drain and squeeze dry. Combine the ingredients in a bowl and toss with enough dressing to just coat the leaves.