(for 6)

Vinaigrette

• 1 tsp grated orange rind
• 3 tbs fresh orange juice
• 1 tbs white wine vinegar
• 1 tbs honey
• 1 tbs EVOO
• 1 garlic clove, minced
• ½ tsp Kosher salt
• ½ tsp freshly ground pepper

Salad

• 3 cups very thinly sliced fennel bulb, core removed
• 3 cups torn Bibb lettuce
• 1 ¼ cups (2-3 oranges) orange sections, pith removed
• ½ cup marinated artichoke hearts, drained, thinly sliced
• ½ cup Italian parsley leaves
• 1/3 cup shaved Parmigiano cheese

To prepare vinaigrette, combine ingredients, stirring with a whisk.

To prepare salad, combine fennel, lettuces, orange sections, artichoke hearts and parsley. Drizzle with vinaigrette. Toss well. Add cheese. Toss again. Season to taste.


Note: This recipe calls for “supreming” the oranges – a knife technique to remove the peel and cut away the membranes. Do this over a bowl and you should get the 3 tbs of fresh orange juice needed to make the dressing.