Mixed Lettuce, Fennel & Orange Salad with Black Olive Vinaigrette

Ingredients

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

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

Directions

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.

Tip:
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.