- 1kg young fennel
- 6 tbsp orange juice
- 2 tbsp Dijon mustard
- salt & pepper
- 3 tbsp walnut oil
- 2 Cos lettuces or 8 Little Gems, torn into bite-size pieces
Quarter, core and finely shred the fennel. A mandolin or the slicing balde of a food procesor works well.
Whisk together the orange juice and Dijon mustard with salt and pepper, then whisk in the walnut oil. Pour the dressing over the fennel and leave to marinate for up to 24 hours.
Tear the lettuce into bite-size pieces. Put in a large bowl, then tip in the fennel and dressing. Toss everything together and serve.