Trim fennel: remove fronds (reserve a few for garnish if desired), halve the bulb, core out the tough center, and thinly slice crosswise or on a mandoline into 1–2 mm slices.

Make pickling liquid: in a small saucepan combine rice vinegar, water, sugar, salt, and peppercorns. Bring just to a simmer over medium heat, stirring until sugar and salt dissolve. Remove from heat.

Pour over fennel: place sliced fennel in a heatproof jar or bowl and pour the hot pickling liquid over it. Press fennel down so it is submerged. Let cool to room temperature, then refrigerate at least 30 minutes (best 1–2 hours) before using.

Tempura carrots

Prepare carrots: if using larger carrots, cut them into batons about 3–4 inches long and 1/2 inch thick. Pat dry thoroughly so batter adheres.

Heat oil: in a deep skillet or medium pot, heat neutral oil to 350°F (175°C). Maintain moderate temperature for crisp frying.

Make batter: in a bowl whisk together flour, cornstarch, baking powder and 1 tsp fine sea salt. In a separate bowl beat the egg lightly and mix with the ice-cold sparkling water. Pour wet into dry and gently stir a few times—do not over-mix; batter should be slightly lumpy and thin enough to coat.

Fry carrots: working in batches, dip carrots into the batter to coat, allowing excess to drip off, then carefully lower into hot oil. Fry until golden and crisp, about 2–3 minutes, turning once. Remove with a slotted spoon to a wire rack or paper towel-lined tray and season immediately with a pinch of salt. Keep warm in a low oven (200°F / 95°C) if needed.

Dressing

Whisk dressing: in a small bowl combine lemon juice, Dijon mustard, honey, salt and pepper. Whisk while slowly streaming in the olive oil until emulsified. Taste and adjust seasoning or acidity.

Salad assembly

Prepare greens and herbs: rinse butter lettuce leaves, spin or pat dry, and tear into bite-sized pieces. Roughly chop parsley and dill; snip chives into 1/4-inch pieces. Reserve a few herb sprigs for garnish.

Combine: in a large bowl toss the butter lettuce with about two-thirds of the dressing just until leaves are lightly coated. Add chopped herbs and toss gently to distribute.

Plate: arrange dressed lettuce and herbs on individual plates or a serving platter. Top with several pieces of tempura carrots and scatter quick-pickled fennel over the salad (use tongs to drain excess liquid).

Finish: drizzle any remaining dressing sparingly around, sprinkle toasted sliced almonds and lemon zest over the top, and garnish with reserved fennel fronds and herb sprigs. Serve immediately so tempura remains crisp.