This colorful salad offers a symphony of flavors and textures. Savory black olives, sweet orange slices and crisp, licorice-flavored fennel balance the slightly bitter tastes of chicory, radicchio and Belgian endive. Source: EatingWell Magazine, Fall 2002

Stephanie Browner


Black olive vinaigrette


Instructions Checklist
  • To prepare vinaigrette: Whisk vinegar, lemon juice, mustard, garlic, salt and pepper in a small bowl. Slowly whisk in oil. Stir in olives and parsley.

  • To prepare salad: Using a sharp knife, remove peel and white pith from oranges. Quarter the oranges; slice pieces crosswise.

  • Just before serving, combine lettuces, endive, fennel and the orange slices in a large bowl. Drizzle the vinaigrette over the salad and toss to coat well.


Make Ahead Tip: The vinaigrette will keep, covered, in the refrigerator for up to 2 days. Washed, dried lettuce will keep in a plastic bag in the refrigerator for up to 8 hours. Keep prepared oranges and fennel in separate containers in the refrigerator for up to 8 hours

Nutrition Facts

168 calories; 10.1 g total fat; 1.4 g saturated fat; 274 mg sodium. 958 mg potassium; 18.5 g carbohydrates; 8.6 g fiber; 8 g sugar; 4.1 g protein; 5387 IU vitamin a iu; 59 mg vitamin c; 296 mcg folate; 161 mg calcium; 3 mg iron; 52 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
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Rating: 5 stars
Very good combination of sweet bitter and salty tastes. Read More
Rating: 5 stars
delicious and refreshing-- I skipped the endive and just used the lettuce that I had handy which was romaine and green leaf. It was delicious. I may have invested in the other more colorful lettuces if I were entertaining but it was still beautiful without them. I have had fennel and orange salads before but I really loved the kalamata dressing. It added the slightest salty flavor to the sweetness of the orange and fennel--delicious and simple. Pros: complex flavor Cons: recommended lettuces can become expensive Read More