🍽️ Fresh Leaf Salad with Fennel and Orange Dressing

Name: Fresh Leaf Salad with Fennel and Orange Dressing
Total time: 30 min
Yield: 4 servings
Ingredients: 1 radicchio; 0.5 head lollo rosso; 0.5 head red oak leaf lettuce; 2 red onions; 1 bulb fennel; 2 oranges (unwaxed); 80 g pink olives; 1 tbsp balsamic vinegar; 2 tbsp red wine vinegar; salt; pepper (from the mill); 6 tbsp olive oil

241 kcal · 30 min · 4 servings

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Ingredients

1 radicchio
0.5 head lollo rosso
0.5 head red oak leaf lettuce
2 red onions
1 bulb fennel
2 oranges (unwaxed)
80 g pink olives
1 tbsp balsamic vinegar
2 tbsp red wine vinegar
salt
pepper (from the mill)
6 tbsp olive oil

Instructions

1. Wash the salads thoroughly, remove damaged or wilted greens, spin them dry, and tear the leaves into bite-sized pieces.
2. Peel the onions and slice them into thin rings or slivers.
3. Remove the tough outer leaves and the base from the fennel and slice it into very thin pieces.
4. Peel the oranges completely with a sharp knife, removing the white pith as well. Cut the fruit segments (filets) free from the membranes, catching the juice that escapes. Then squeeze the juice from the remaining orange peels and scraps.
5. Whisk the vinegars with salt and pepper, stir in the olive oil, add the orange juice, and toss everything with the salad ingredients. Serve the salad on plates.

Nutrition per serving

kcal: 241
Protein: 4 g · Fett/Fat: 18 g · Carbs: 14 g