Winter Green Salad - cooking recipe

Ingredients

1 None radicchio lettuce, or red oakleaf lettuce
1 small fennel bulb
1 clove garlic, crushed
1 tbsp sherry vinegar
1/4 cup extra-virgin olive oil
1 tsp wholegrain mustard
1 tsp sea salt
None None Edible flowers (optional)

Preparation

Prepare the lettuce by trimming where necessary, then washing and spinning them dry. Transfer to clean plastic bags lined with paper towels. Keep unsealed and refrigerated (for up to 24 hours).
Trim the fennel; wash, shake dry and cut into thin strips. Whisk the dressing ingredients in a medium bowl. Add the fennel; toss and leave in the dressing for up to 30 mins.
Tear the lettuce leaves into bite-sized pieces. Place in a bowl with petals from edible flowers, if using. Add dressing; toss and serve immediately.