COOK:
N/A
PREP:
15 minutes
YIELD:
6-8 servings
Ingredients
- Salad Ingredients:
- 2–3 heads Bibb lettuce, cored and torn into bite-size pieces
- ¼ cup packed basil leaves, chopped
- 1 large bulb fennel, fronds and stems discarded, halved and thinly sliced
- 3 oranges, peel and rind removed, sliced into half moons
- 1 large watermelon radish, trimmed, halved and thinly sliced
- ? cup pistachios, roughly chopped
- Citrus Vinaigrette Ingredients:
- 2 tablespoons fresh orange juice
- 1 tablespoon Champagne vinegar
- 1 teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper
- 4 tablespoons olive oil
Directions
- To make the dressing, stir together in a mixing bowl the orange juice, vinegar, mustard, ¼ teaspoon salt and ? teaspoon pepper. Whisk in the olive oil and set aside.
- Add the Bibb lettuce and basil to a large mixing bowl and toss with dressing to taste. Transfer to a serving bowl or platter and gently toss with the fennel, oranges, radish and pistachios. Serve at once.
Note(s):
The dressing can be made a week in advance and stored in the refrigerator.
When you toss a salad, you want to make sure that all the toppings don’t end up at the bottom of the bowl. My advice is to always toss the lettuce with the dressing and then serve it in a flat platter so you can arrange all the remaining ingredients on the top.
The best way to store lettuce is to wash it, dry it well, wrap it in paper towels and refrigerate in an airtight container.
Tearing fragile lettuce like Bibb will keep it from bruising caused by a knife.
You can use oranges, blood oranges, grapefruit or a combination of these in this salad and for the dressing.
