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Lettuce and Fennel Salad with Citrus Vinaigrette
© Petrina Tinslay

Lettuce and Fennel Salad with Citrus Vinaigrette

  • SERVINGS: 4 TO 6
  • FAST

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.

  1. 1/4 cup fresh tangerine or orange juice
  2. 3 tablespoons fresh lemon juice
  3. 2 tablespoons olive oil
  4. 3/4 teaspoon salt
  5. 1/4 teaspoon freshly ground pepper
  6. 1 large head of red oak leaf lettuce, torn into bite-size pieces
  7. 1 large bunch of arugula, torn into bite-size pieces
  8. 1 small head of frisée, leaves torn into bite-size pieces
  9. 1 large fennel bulb—trimmed, halved, cored and thinly sliced crosswise
  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.


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