Lettuce and Fennel Salad with Citrus Vinaigrette

Name: Lettuce and Fennel Salad with Citrus Vinaigrette
Yield: 4 TO 6
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 frisée, leaves torn into bite-size pieces; 1 large fennel bulb—trimmed, halved, cored and thinly sliced crosswise

6,355 Ratings

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. More Terrific Salads

By Edwin Goto

April 1999

F&W Cooks

Our 22 Best Crock Pot and Slow-Cooker Recipes

50 Affordable Wines You Can Always Trust

Lettuce and Fennel Salad with Citrus Vinaigrette

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Lettuce and Fennel Salad with Citrus Vinaigrette

Your Profile

Lettuce and Fennel Salad with Citrus Vinaigrette

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Lettuce and Fennel Salad with Citrus Vinaigrette