Mixed Lettuce, Fennel and Orange Salad with Black Olive Vinaigrette Recipe

Mixed Lettuce, Fennel and Orange Salad with Black Olive Vinaigrette Recipe

  • Black olive vinaigrette:
  • 1 tablespoon red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic, minced
  • 1/8 teaspoon salt, or to taste
  • Freshly ground pepper to taste
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup Kalamata olives, pitted and coarsely chopped
  • 1 tablespoon chopped fresh parsley
  • Salad:
  • 3 medium navel or Valencia oranges
  • 10 cups mixed lettuces, such as chicory, radicchio and leaf lettuce, torn into bite-size pieces
  • 2 heads Belgian endive, sliced
  • 2 bulbs fennel, trimmed and sliced
  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.
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