Lettuce & fennel salad with orange & mustard dressing Quarter.

Lettuce & fennel salad with
orange & mustard dressing
Quarter, core and finely shred 1kg young
fennel (this can be done on a mandolin or
using the slicing blade of a food processor).
Whisk together 6 tbsp orange juice and
2 tbsp Dijon mustard with salt and pepper,
then whisk in 3 tbsp walnut oil. Pour the
dressing over the fennel and leave to marinate
for up to 24 hours. Tear 2 cos lettuces or 8
Little Gems into bite-size pieces. Put in a
large bowl, then tip in the fennel and
dressing. Toss everything together and serve.