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2 heads fennel , finely shaved
4 Baby Gem lettuces , cut into wedges
1 cucumber , cut into finger-size batons
1 bunch spring onion , cut into finger-size batons
For the dressing
1 tbsp Dijon mustard
2 tbsp red wine vinegar
6 tbsp olive oil
Tip the dressing ingredients into a jar with a splash of water and shake well.
Tip the salad into a bowl and keep in the fridge for up to a day. Before serving, dress the salad.