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    Mixed Lettuce, Fennel, & Orange Salad With Black Olive Vinaigrette

    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.


    • 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


    Step 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.
    Step 2
    To prepare salad: Using a sharp knife, remove peel and white pith from oranges. Quarter the oranges; slice pieces crosswise.
    Step 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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