The crunch of cos lettuce and the tang of orange feature in this refreshing salad.
1½ baby cos lettuce, washed
3 radicchio leaves, torn
¼ fennel bulb, finely sliced
2 eschallots, sliced
6 manzanillo olives
1 orange, peeled and cut into chunks
1 lemon, juiced
½ tsp dijon mustard
100 ml extra virgin olive oil
salt and pepper
Place the first six ingredients in a mixing bowl and set aside. Place the lemon juice, mustard, oil, salt and pepper into a jar and shake well. Dress the salad well, working the dressing through all the ingredients with your finger tips. Place in a bowl and serve immediately.
TIP
For lettuce-based salads, rather than adding salt and pepper separately, I add extra seasoning to the dressing so it covers the whole salad.
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