Recipe for Mixed Greens with Citrus, Fennel, and Almonds
In this salad of mixed greens, the light sweetness of fennel, oranges, and almonds creates a vibrant contrast to the dark greens. A dizzying array of lettuces and greens are popping up in farmers’ markets and produce aisles these days. Experiment with butterhead lettuce, mesclun, arugula, red mustard, frisée, mache, baby spinach, cabbages, chicory, endive, dandelion, herbs, and wild greens.
Preparation time: 10 minutes
Yield: 6 servings
1 teaspoon orange zest
2 tablespoons extra-virgin olive oil
1/4 cup apple juice
1 tablespoon apple cider vinegar
1 green onion, thinly sliced white part only
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 cups mixed baby greens or mesclun mix
1 medium fennel bulb
1/4 cup slivered almonds
Combine the orange zest, olive oil, apple juice, apple cider vinegar, green onions, salt, and pepper in a blender and blend until smooth.
Lay the greens on a platter or large salad plate.
Cut a thin slice off the bottom of the fennel bulb to remove the root end. Cut the fennel in half from top to bottom lengthwise. Thinly slice the two halves and layer on the greens.
Supreme the orange into segments, being sure to remove any seeds. Arrange on top of the fennel.
Drizzle the apple-citrus dressing on top of the salad and sprinkle with the almonds.
Mixtures of small leaves are a common find in grocery stores these days. Premixed greens are often combinations of greens including amaranth, arugula, red mustard, frisée, mache, baby spinach, and others — you may be surprised at how different these “lettuces” all taste.
Per serving: Calories 113 (63 from Fat); Fat 7g (Saturated 1g); Cholesterol 0mg; Sodium 231mg; Carbohydrate 12g (Dietary Fiber 4g); Protein 3g.