Orange-Olive Romaine Salad with Fennel Vinaigrette

Name: Orange-Olive Romaine Salad with Fennel Vinaigrette
Prep time: 25 min
Total time: 25 min
Yield: 8 serving(s)
Ingredients: 5 tbsp. extra-virgin olive oil; 3 tbsp. red wine vinegar; 2 tsp. fennel seeds, toasted and crushed; 1 tsp. Dijon mustard; Kosher salt and freshly ground black pepper; 2 romaine hearts, cut lengthwise into quarters; 2 Persian cucumbers, sliced; 2 navel or Cara Cara oranges, segmented; 1/2 c. kalamata olives, torn

By Marian Cooper CairnsPublished: Apr 3, 2017

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Brian Woodcock

Yields:

8 serving(s)

Prep Time:

25 mins

Total Time:

25 mins

Oranges give this simple spring salad a touch of citrus sweetness, while olives pack some savory punch.

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Ingredients

5 Tbsp. extra-virgin olive oil
3 Tbsp. red wine vinegar
2 tsp. fennel seeds, toasted and crushed
1 tsp. Dijon mustard
Kosher salt and freshly ground black pepper
2 romaine hearts, cut lengthwise into quarters
2 Persian cucumbers, sliced
2 navel or Cara Cara oranges, segmented
1/2 cup kalamata olives, torn

Directions

1. Step 1Combine oil, vinegar, fennel seeds, and mustard in a small jar with a tight-fitting lid. Season with salt and pepper. Shake to combine.
2. Step 2Arrange romaine in a 13-by-9-inch dish. Top with cucumbers, oranges, and olives. Cover and chill up to 1 day. Just before serving, drizzle with vinaigrette. Season with salt and pepper.

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