Mixed Lettuce, Fennel & Orange Salad with Black Olive Vinaigrette
This colorful salad offers a symphony of flavors and textures. Savory black olives, sweet orange slices and crisp, licorice-flavored fennel balance the slightly bitter tastes of chicory, radicchio and Belgian endive.
Prep Time:
30 mins
Total Time:
30 mins
Servings:
8 servings, 1 3/4 cups each
Ingredients
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1 tablespoon red-wine vinegar
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1 tablespoon lemon juice
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1 teaspoon Dijon mustard
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2 cloves garlic, minced
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1/8 teaspoon salt, or to taste
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Freshly ground pepper, to taste
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1/4 cup extra-virgin olive oil
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1/2 cup Kalamata olives, pitted and coarsely chopped
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1 tablespoon chopped fresh parsley
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3 medium navel or Valencia oranges
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10 cups mixed lettuces, (3 small heads), such as chicory, radicchio and leaf lettuce, torn into bite-size pieces
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2 heads Belgian endive, sliced
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2 bulbs fennel, trimmed and sliced
Directions
1.
To prepare vinaigrette: Whisk vinegar, lemon juice, mustard, garlic, salt and pepper in a small bowl. Slowly whisk in oil. Stir in olives and parsley.
2.
To prepare salad: Using a sharp knife, remove peel and white pith from oranges. Quarter the oranges; slice pieces crosswise.
3.
Just before serving, combine lettuces, endive, fennel and the orange slices in a large bowl. Drizzle the vinaigrette over the salad and toss to coat well.
Tip:
MAKE AHEAD TIP: Cover and refrigerate the vinaigrette (Step 1) for up to 2 days. Washed, dried lettuce will keep in a plastic bag in the refrigerator for up to 8 hours. Keep prepared oranges and fennel in separate containers in the refrigerator for up to 8 hours.
Nutrition information
Calories 167, Total Fat 10 g, Saturated Fat 1 g, Monounsaturated Fat 7 g, Sodium 274 mg, Carbohydrate 19 g, Fiber 9 g, Protein 4 g, Potassium 958 mg. Daily Values: Vitamin A 100%, Vitamin C 100%. Exchanges: Fruit 0.5,Vegetable 2,Fat 2.
Percent Daily Values are based on a 2,000 calorie diet
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