RECIPE

Lettuce and Fennel Salad with Citrus Vinaigrette

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4 TO 6

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.

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4 TO 6
  • BASIC-EASY
  • FAST
  • VEGETARIAN

Ingredients

  • Ingredients
    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

Directions

  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.