I was inspired to make this by VeganEpicurean, but as she mentioned it’s a healthified version of a classic, I decided to find a more authentic version—and healthify it myself, if necessary. I didn’t find it necessary. This take on the salad, from Eating Well actually popped up in my inbox within hours of my decision to make the recipe.
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
1. 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.
2. To prepare salad: Using a sharp knife, remove peel and white pith from oranges. Quarter the oranges; slice pieces crosswise.
3. 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: Cover and refrigerate the vinaigrette (Step 1) 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.
Comments: This was definitely tasty, and it was easy enough to throw together, I repeated it several days. Sorry for the lack of photos, I’m not sure what happened to them!