This is my go to lunch salad when I want something super simple but still interesting. As usual the amounts are per person. The vinaigrette makes enough to dress about 6 salads and keeps in the refrigerator for 2 weeks.
1 large juicy lemon (buy 2 just in case)
2 Tablespoons rice wine vinegar
1/4 teaspoon kosher salt
1/3 cup of olive oil
1 handful of washed butter lettuce per person
1 small fennel bulb (1 bulb is enough for 4 servings, shave accordingly)
Fennel fronds from your fennel bulb
2 Tablespoons of chickpeas per person
Maldon salt (optional but highly recommended)
Zest the lemon with a microplane and reserve. Squeeze the lemon into a measuring cup and remove any seeds if you need to. Add the rice wine vinegar and salt. Whisk. Add the oil. Whisk. Add the lemon zest and taste. Adjust salt and lemon.
Wash and dry the butter lettuce. Pick the fennel fronds from the fennel bulb. Rinse the outside of the fennel bulb. Cut in half and carefully microplane. You need 1/4 of the bulb per person.
Plate the lettuce on a platter or large plate. Scatter the fennel or better yet, microplane it onto the platter. Scatter the chickpeas on top. Drizzle the vinaigrette. Sprinkle some Maldon salt on top and decorate the salad with the fennel fronds.