Romaine Salad with Oranges, Olives, and Fennel Vinagrette


From Marian Cooper Cairns for Country Living; photo by Brian Woodcock; adjustments made for Intervale Food Hub members


  • 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 (or 1 head red leaf lettuce, torn into pieces)
  • 2 Persian cucumbers, sliced
  • 2 navel or Cara Cara oranges, segmented
  • 1/2 c. kalamata olives, torn or cut in half
  • optional: 1 fennel bulb, trimmed and thinly sliced


  1. Combine oil, vinegar, fennel seeds, and mustard in a small jar with a tight-fitting lid. Season with salt and pepper. Shake to combine.
  2. Arrange romaine in a 13-by-9-inch dish. Top with cucumbers, oranges, optional sliced fennel, and olives. Cover and chill up to 1 day. Just before serving, drizzle with vinaigrette. Season with salt and pepper.