At a glance
You'll be slicing fennel paper-thin, tossing it with fresh lamb's lettuce, orange, and toasted walnuts, then letting the whole thing chill in the fridge for at least an hour so the flavors really meld together. The trickiest part is getting those fennel slices thin enough, but it's totally worth the effort for the delicate, crisp texture.
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Prepare the fennel
Remove the outer layers from the fennel bulb. Cut it in half, then slice it into very thin half-moons or quarter-moons. Tip into a bowl and add the washed lamb's lettuce leaves, the orange cut into small pieces, and the coarsely grated carrot. Mix together and
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Toast the walnuts
Mix everything together, then finally add the walnuts — it's well worth toasting them beforehand.
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Make the dressing
Prepare the dressing by whisking together all the ingredients.
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