2 fennel bulbs
3 large oranges
3 tbsp extra virgin olive oil
95g pack lamb’s lettuce
1. Slice the fennel into quarters, then remove and discard the thick stalk in the middle. Slice into very fine pieces and place in a large serving bowl.
2. Remove the skin and pith from 2 of the oranges. Break these into segments and add to the fennel slices in the bowl. Squeeze the juice from the remaining orange into a jam jar, add the olive oil and season. Place the lid on and shake well.
3. Toss the lamb’s lettuce with the fennel and orange, drizzle with the dressing and toss well to combine.
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