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Mixed Lettuce, Fennel and Orange Salad with Black Olive Vinaigrette

This colorful salad offers a symphony of flavors and textures. Savory black olives, sweet orange slices and crisp, licorice-flavored fennel balance the slightly bitter tastes of chicory, radicchio and Belgian endive.
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  • Level: Intermediate
  • Total: 30 min
  • Prep: 30 min
  • Yield: 8 servings, 1 3/4 cups each
  • Nutrition Info
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Black olive vinaigrette:

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.

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