Feb 24, 2014
Serve this fresh and vibrant salad with seafood or grilled chicken.
1 large head or 2 small heads frisée, leaves torn into smaller pieces
6 large marinated artichokes, drained or cut in half or 2 (170 ml) jars marinated artichokes, drained
1 small or 1/2 large fennel bulb, thinly sliced
1 small red onion, sliced
Handful whole black olives, pitted
1 tbsp. chopped fennel fronds
Orange slices, for garnishing (optional)
Juice of 1 orange (about 1/4 cup)
1/4 cup white wine vinegar
1/4 cup olive oil
Salt and freshly ground pepper, to taste
Add frisée, artichokes, fennel, red onions, blacked olives and fennel fronds to large bowl. Just before serving, toss with Orange Dressing. Garnish with orange slices, if desired.
Add orange juice, white wine vinegar, olive oil and salt and pepper to small bowl. Whisk to combine. Taste and adjust for seasoning.
Yield: 4 to 6 servings.