Lettuce & fennel salad with orange dressing

• young fennel↗1kg kg
• orange juice↗6 tbsp tbsp
• Dijon mustard↗2 tbsp tbsp
• salt↗

  & pepper

• walnut oil↗3 tbsp tbsp
• Cos lettuces↗2

  or 8 Little Gems, torn into bite-size pieces

Step-by-step instructions

1. 1

   Quarter, core and finely shred the fennel. A mandolin or the slicing blade of a food processor works well.

2. 2

   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.

3. 3

   Tear the lettuce into bite-size pieces. Put in a large bowl, then tip in the fennel and dressing. Toss everything together and serve.