1 Rinse the lamb's lettuce and spin dry.
2 Rinse and coarsely chop fennel.
3 Cut lime in half and squeeze juice.
4 Rinse and peel horseradish. Grate half of the root on a coarse grater.
5 Dice remaining horseradish coarsely and extract juice with lamb's lettuce and fennel in a juicer. Pour into a glass with lime juice and ice cubes. Stir and garnish with grated horseradish.