Food Network: Tri Colore Salad with Fennel

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Tri Colore Salad with Fennel
Recipe courtesy Rachael Ray

Ingredients
2 bulbs endive, trimmed and sliced
2 hearts romaine, trimmed and chopped
2 radicchio, cored and sliced
1 large bulb fennel and a few fronds – fronds chopped, fennel cored and
thinly sliced
1 navel orange
1 small shallot, finely chopped
3 tablespoons red wine vinegar, eyeball it
1/3 cup extra-virgin olive oil, eyeball it

Instructions

Combine all the lettuces in a large salad bowl. Place
fennel fronds in a small bowl. Zest the orange over the fronds and add the
shallot. Add the vinegar to the shallots and let stand 10 minutes. Peel the orange
and chop it. Add the sliced fennel and oranges to the salad. Whisk extra-virgin
olive oil into dressing to combine. Dress salad, toss and season with salt and
pepper, to taste.