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.
salt, or to taste
Freshly ground pepper, to taste
extra-virgin olive oil
Kalamata olives, pitted and coarsely chopped
chopped fresh parsley
medium navel or Valencia oranges
mixed lettuces, (3 small heads), such as chicory, radicchio and leaf lettuce, torn into bite-size pieces
Belgian endive, sliced
fennel, trimmed and sliced
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.
To prepare salad
: Using a sharp knife, remove peel and white pith from oranges. Quarter the oranges; slice pieces crosswise.
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.
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.
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