Lettuce, Fennel, Orange, Radish Salad

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Refreshing. That's the word that comes to mind when munching and crunching on this delicious salad. Dress it with real Greek olive oil and vinegar, which you can order on my online store here.

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Lettuce, Fennel, Orange, Radish Salad

By Diane Kochilas

Prep Time 10

Servings

Christmas, Recipes, Salads, Vegan, Vegetarian

Prep Time 10

Servings

Christmas, Recipes, Salads, Vegan, Vegetarian

Ingredients

2 small heads Bibb or lamb’s lettuce torn
1 fennel bulb stalk trimmed, quartered and thinly sliced
6 large radishes trimmed and thinly sliced
1 orange peeled, pith removed, cut into sections then diced large
½ cup snipped fresh dill
12 Kalamata or wrinkled black Greek olives pitted
For the dressing
1 / 3 cup extra-virgin Greek olive oil
3 tbsp. champagne vinegar
½ tsp. fennel seeds toasted
½ tsp. pink peppercorns
Salt and freshly ground black pepper

Instructions

1. Mix lettuce, the fennel, radishes, orange pieces, dill and olives in a serving bowl.
2 Whisk together the olive oil, vinegar, the fennel seeds, peppercorns, salt, and black pepper.
Pour the dressing over the salad, toss, and serve.

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Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Lettuce, Fennel, Orange, Radish Salad