Cos, snow pea and fennel salad

Fennel has a unique flavour which is show-cased in this light and lovely salad.

Separate the leaves from the cos and rinse well. Drain and pat dry with paper towel.
Blanch snow peas in a saucepan of boiling water for 2-3 minutes or until bright green and crisp. Drain and refresh in iced water. Drain again. Set aside.
To make the dressing, combine the horseradish, buttermilk, olive oil and water. Add salt and cracked black pepper and whisk until well combined.
To serve, combine the cos, snow peas and fennel in a large serving bowl. Drizzle with dressing and gently toss to combine. Serve.

Source

2 baby cos, trimmed

50g snow peas, trimmed

2 tsp horseradish

1/4 cup buttermilk

1 tbsp olive oil

1 tbsp water

salt and pepper

1 baby fennel bulb, trimmed and thinly shaved

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