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

  • 8servings
  • 30minutes
  • 167calories

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Source: ca.delish.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) red-wine vinegar

  2. 1 tablespoon(s) lemon juice

  3. 1 teaspoon(s) Dijon mustard

  4. 2 clove(s) garlic , minced

  5. 1/8 teaspoon(s) salt , or to taste

  6. Freshly ground pepper , to taste

  7. 1/4 cup(s) extra-virgin olive oil

  8. 1/2 cup(s) Kalamata olives , pitted and coarsely chopped

  9. 1 tablespoon(s) chopped fresh parsley

  10. 3 medium navel or Valencia oranges

  11. 10 cup(s) mixed lettuces , such as chicory, radicchio, and lettuce

  12. 2 head(s) Belgian endive , sliced

  13. 2 bulb(s) fennel , trimmed and sliced

Instructions Jump to Ingredients ↑

  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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