INGREDIENTS
5 tbsp. extra-virgin olive oil
3 tbsp. red wine vinegar
2 tsp. fennel seeds, toasted and crushed
1 tsp. Dijon mustard
Kosher salt and freshly ground black pepper
2 romaine hearts, cut lengthwise into quarters
2 Persian cucumbers, sliced
2 navel or Cara Cara oranges, segmented
1/2 c. kalamata olives, torn
DIRECTIONS
- Combine oil, vinegar, fennel seeds, and mustard in a small jar with a tight-fitting lid. Season with salt and pepper. Shake to combine.
- Arrange romaine in a 13-by-9-inch dish. Top with cucumbers, oranges, and olives. Cover and chill up to 1 day. Just before serving, drizzle with vinaigrette. Season with salt and pepper.
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CL::JG
