Tricolor Salad with Orange and Fennel

Name: Tricolor Salad with Orange and Fennel
Yield: 4 servings
Ingredients: 2 romaine lettuce hearts, chopped; 2 cups arugula, torn; 1 head radicchio, shredded; 1/2 red onion, sliced; 2 medium seedless oranges, ends trimmed, peel and pith cut away, sliced; 1 large bulb fennel, core removed and thinly sliced; 2 tablespoons red wine vinegar (eyeball it); 1/4 to 1/3 cup extra-virgin olive oil (EVOO) (3 or 4 times around the salad bowl); Salt and freshly ground black pepper

December 9, 2011

We eat a lot of swordfish when we are in Sicily, where my mom is from. She always orders a salad of oranges and fennel or oranges and onions to accompany it. When I cook swordfish anything at home, I always have oranges in the salad, for Mama.

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