Tricolor Salad with Orange and Fennel
We eat a lot of swordfish when we are in Sicily, where my mom is from. She always orders a salad of oranges and fennel or oranges and onions to accompany it. When I cook swordfish anything at home, I always have oranges in the salad, for Mama.
Recipe information
Yield
4 servings
Ingredients
2 romaine lettuce hearts, chopped
2 cups arugula, torn
1 head radicchio, shredded
1/2 red onion, sliced
2 medium seedless oranges, ends trimmed, peel and pith cut away, sliced
1 large bulb fennel, core removed and thinly sliced
2 tablespoons red wine vinegar (eyeball it)
1/4 to 1/3 cup extra-virgin olive oil (EVOO) (3 or 4 times around the salad bowl)
Salt and freshly ground black pepper
Preparation
Combine the salad ingredients in a large bowl. Dress with the vinegar, then EVOO, tossing with your hands to evenly coat the salad, then season the salad with salt and pepper to taste. Serve.
