Makes 8 servings, 1 3/4 cups each
Ingredients
Black olive vinaigrette
1 tbsp red-wine vinegar
1 tbsp lemon juice
1 tsp Dijon mustard
2 cloves garlic, minced
1/8 tsp 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 tbsp chopped fresh parsley
Salad
3 medium navel or Valencia oranges
10 cups mixed lettuces (3 small heads), such as chicory, radicchio and leaf lettuce, torn into bite-size pieces
2 heads Belgian endive, sliced
2 bulbs fennel, trimmed and sliced
Prep
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.
Nutrition Information
Per serving: 167 calories; 10 g fat (1 g sat, 7 g mono); 18 g carbohydrate; 4 g protein; 7 g fiber
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