Why recepie famous for?
High-Blood-Pressure-Diet Colorful salad offers a symphony of flavors and textures. Savory black olives, sweet orange slices and crisp, licorice-flavored fennel balance the slightly bitter tastes of chicory, radicchio and Belgian endive.
Ingredients
1 tablespoon red-wine vinegar1 tablespoon lemon juice
1 teaspoon Dijon mustard
2 cloves garlic, minced
⅛ teaspoon salt, or to taste
¼ cup extra-virgin olive oil
½ cup Kalamata olives, pitted and coarsely chopped
1 tablespoon chopped fresh parsleySalad
3 medium navel or Valencia orangesFreshly ground pepper, to taste
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
Instructions
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.
Make Ahead Tip: The vinaigrette will keep, covered, in the refrigerator for up to 2 days. Washed, dried lettuce will keep in a plastic bag in the refrigerator for up to 8 hours. Keep prepared oranges and fennel in separate containers in the refrigerator for up to 8 hours
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