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Lettuce, Fennel, Orange & Radish Salad
Refreshing. That's the word that comes to mind when munching and crunching on this delicious salad. Dress it with real Greek olive oil and vinegar, which you can order on my online store
here
.
Course
salad, side dishes
Cuisine
Greek, Greek cuisine, Mediterranean diet
Keyword
Diane Kochilas, fennel, Greek food, Greek recipes, lettuce, oranges, radish
PREP TIME
10
minutes
SERVES
6
Ingredients
2
small heads Bibb or lamb’s lettuce
torn
1
fennel bulb
stalk trimmed, quartered and thinly sliced
6
large radishes
trimmed and thinly sliced
1
orange
peeled, pith removed, cut into sections then diced large
½
cup
snipped fresh dill
12
Kalamata or wrinkled black Greek olives
pitted
For the dressing
1 / 3
cup
extra-virgin Greek olive oil
3
tbsp.
champagne vinegar
½
tsp.
fennel seeds
toasted
½
tsp.
pink peppercorns
Salt and freshly ground black pepper
Instructions
1. Mix lettuce, the fennel, radishes, orange pieces, dill and olives in a serving bowl.
2 Whisk together the olive oil, vinegar, the fennel seeds, peppercorns, salt, and black pepper.
Pour the dressing over the salad, toss, and serve.