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Preparation

1. Separate the lettuce leaves and wash them in ice-cold water so they stay crisp.
2. Shave the fennel and slice the radishes as thinly as you can.
3. Whisk the lemon juice, mustard and olive oil with a good pinch of salt.
4. Toss the leaves and shaved vegetables gently with half the dressing.
5. Pile the salad high on a wide platter and ribbon the cucumber over the top.
6. Spoon over the rest of the dressing and grind on plenty of black pepper.