Steamed Fennel Salad

Clean the fennel, cut the fennel greens. Cut fennel bulbs into wedges and simmer in boiling hot salted water for about 5 minutes on low heat. Then pour into a sieve, rinse with cold water and drain well. Chop the fennel greens. Mix salt, vinegar, pepper, mustard and sugar. Whisk in half the oil and add half the fennel greens. Heat remaining oil in a non-stick frying pan and toast hash browns in it for about 4 minutes on each side over medium heat. Clean lettuce leaves. Drain olives. Arrange fennel, lettuce leaves, olives and 1 hash brown on each serving plate. Drizzle marinade over top, sprinkle remaining fennel greens on top.

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