With grated carrots, celery and fennel julienne in a marinade of olive oil, horseradish and lemon juice

SALAD: A head of green oak leaf lettuce, a handful of arugula and sorrel, all broken up into bite-​sized pieces.

DRESSING: 2 grated carrots, 2 pieces from a fennel bulb and 1 stalk of celery, each julienne, finely chopped chive, olive oil, 1 teaspoon horseradish, lemon juice, salt & pepper.