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Lettuce and Fennel Salad with Citrus Vinaigrette

© Petrina Tinslay

Lettuce and Fennel Salad with Citrus Vinaigrette

Contributed by Edwin Goto

SERVINGS: 4 TO 6

•BASIC-EASY
•FAST
•VEGETARIAN

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

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 frisée, leaves torn into bite-size pieces
1 large fennel bulb—trimmed, halved, cored and thinly sliced crosswise

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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