Orange-Olive Romaine Salad with Fennel Vinaigrette

By draingal

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

Preparation

Step 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.
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.