Scallops, witloof and fennel salad
You get a lot of fennel from thinly slicing a fennel bulb, so you need only a couple for this salad, which makes a satisfying late-spring lunch.
- Slice the scallops in half and place in a small bowl. Slice the fennel very thinly, saving the fronds, and add to the scallops.
- Season with salt and squeeze the lemon juice over the top. Stir together briefly and leave to marinate for an hour.
- Remove any imperfect leaves from the witloof and trim the bases. Thinly slice into matchsticks, then toss with the fennel.
- Spoon the oil through the salad. Add any saved chopped fennel fronds. Divide the salad between 4 plates and top with the scallops.