Fennel Orange Salad


  • little gem lettuce, romaine, red butter or cabbage

  • 1 cup slivered fresh fennel bulb

  • 2 satsuma or navel oranges, in segments

  • shaved watermelon radish (optional)

  • shaved beets (optional)

  • shaved carrots (optional)

  • 3 tablespoons fresh orange juice (or lemon juice)

  • 2 teaspoons Dijon mustard

  • 2 tablespoons extra-virgin olive oil

  • Freshly ground black pepper

  • salt



Place the leaves in a salad bowl. Add the fennel, other veggies of choice, and orange segments and toss together.

Beat the orange juice and mustard together. Beat in the oil and pour the dressing over the salad. Season with salt and pepper and toss.