Romaine Salad with Fennel, Orange, Kalamata Olives

Greek cuisine is famous for it’s chunky Greek Salad (Horiatiki/Village) – but we’re not making that today. The second most popular Greek salad is the Maroulosalata (Romaine salad with scallions and dill). We’re not making that one either!

Greeks love their salads and this one riffs off the more well-know Romaine salad. Rather than dill, I’m leaning on fennel accents, adding some orange segments, radicchio for colour and Kalamata olives for an umami punch.

Romaine Salad with Fennel, Orange, Kalamata Olives

(serves 6)

2 oranges, peeled and segmented into supremes

2 Tbsp. red wine vinegar

1/3 cup extra-virgin olive oil

salt and pepper to taste

1 head of romaine lettuce

6 scallions, thinly sliced

1 cups of thinly sliced fennel + 1/4 cup chopped fennel fronds

1 cup thinly sliced radicchio

1 cup Kalamata olives

1. After segmenting your oranges, squeeze any juice left in the oranges into a medium bowl. Add your vinegar, olive oil, salt and pepper and whisk to blend. Taste, adjust seasoning and set aside.
2. Into a large bowl, add your romaine lettuce, scallions, fennel, radicchio.
3. Add the dressing toss until well coated. Top with orange segments and olives. Serve.