Ingredients
1 tablespoon red-wine vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
2 cloves garlic, minced
1/8 teaspoon salt, or to taste
Freshly ground pepper, to taste
1/4 cup extra-virgin olive oil
1/2 cup Kalamata olives, pitted and coarsely chopped
1 tablespoon chopped fresh parsley
3 medium navel or Valencia oranges
10 cups mixed lettuces, (3 small heads), such as chicory, radicchio and leaf lettuce, torn into bite-size pieces
2 heads Belgian endive, sliced
2 bulbs fennel, trimmed and sliced
Preparation
To prepare vinaigrette: Whisk vinegar, lemon juice, mustard, garlic, salt and pepper in a small bowl. Slowly whisk in oil. Stir in olives and parsley. To prepare salad: Using a sharp knife, remove peel and white pith from oranges. Quarter the oranges; slice pieces crosswise. Just before serving, combine lettuces, endive, fennel and the orange slices in a large bowl. Drizzle the vinaigrette over the salad and toss to coat well.
