Difficulty:[usr 1]
Remove the sand from the shells by soaking them for at least an hour in a bowl filled with salted water.
Put them in a pan with the white wine, a pinch of salt and a little pepper. Cover and cook for 5 minutes until the shells open.
Wash and peel the salad. Remove the outer rind of the fennel, wash them and cut them lengthwise into thin strips. Strip the celery stalks and cut them into half-centimetre lengths.
Prepare the dressing in a bowl. Keep a few whole shells for decoration and remove the shells from the others. In a salad bowl, mix the lettuce leaves, the fennel strips, the celery pieces and the cockles. Drizzle with vinaigrette and toss.
Arrange the salad on plates, decorate whole shells and serve immediately.
