Lettuce and Fennel Salad with Citrus Vinaigrette

Fresh tangerine juice makes a lovely dressing for Edwin Goto's first-course salad from the The Lodge at Koele. You can add sections of the fruit, too.

slideshow More Terrific Salads

  • Servings: 4 TO 6
KEY: Spring, Summer, Dinner Party, Easter, Graduation Party, Mother's Day, Salads, Side Dishes, Basic/Easy, Fast, No-Cook, Vegetarian, Dinner

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Ingredients

  • 1/4 cup fresh tangerine or orange juice
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 large head of red oak leaf lettuce, torn into bite-size pieces
  • 1 large bunch of arugula, torn into bite-size pieces
  • 1 small head of frisĂ©e, leaves torn into bite-size pieces
  • 1 large fennel bulb—trimmed, halved, cored and thinly sliced crosswise

How to make this recipe

  1. In a small bowl, combine the orange juice, lemon juice, olive oil, salt and pepper. In a large bowl, toss the red oak leaf lettuce, arugula, frisée and fennel. Add the dressing and toss well. Serve at once.
Contributed By Photo © Petrina Tinslay Published April 1999

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