Ingredients Jump to Instructions ↓

  1. 2 bulbs endive , trimmed and sliced

  2. 2 hearts romaine, trimmed and chopped

  3. 2 radicchio , cored and sliced

  4. 1 large bulb fennel and a few fronds - fronds chopped, fennel cored and thinly sliced

  5. 1 navel orange

  6. 1 small shallot, finely chopped

  7. 3 tablespoons red wine vinegar , eyeball it

  8. 1/3 cup extra-virgin olive oil, eyeball it

Instructions Jump to Ingredients ↑

  1. Combine all the lettuces in a large salad bowl. Place fennel fronds in a small bowl. Zest the orange over the fronds and add the shallot . Add the vinegar to the shallots and let stand 10 minutes. Peel the orange and chop it. Add the sliced fennel and oranges to the salad. Whisk extra-virgin olive oil into dressing to combine. Dress salad, toss and season with salt and pepper, to taste.


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