Cos Lettuce, Fennel & Celery Salad

Ingredients

The Salad Base

• 1 head Cos lettuce, washed and torn into long pieces

• 1 fennel bulb, very thinly shaved

• 2-3 stalks celery, sliced into thin crescents

• 1/2 cup green Sicilian olives

• 1/2 cup walnuts, toasted and roughly chopped

The  Marinade

• 2 tbsp Fresh orange juice

• 3 tbsp Extra virgin olive oil

• 1 tbsp Apple cider or white wine vinegar

• 1 tsp Dijon or wholegrain mustard

• 1 tsp Honey (optional balancing agent)

• Sea salt & cracked black pepper to taste

Instructions

1.  In a large, shallow salad bowl,cut the head of lettuce lengthwise into eighths and add the shaved fennel and celery.

2.  Scatter the Sicilian olives evenly over the top of the greens.

3. Whisk together the orange juice, vinegar, mustard, and honey (if using). 

4.  Season with salt and pepper. Pour the marinade over the salad just before serving. Toss gently to ensure a light, even coating on every leaf.

5.  Top with the toasted walnuts.