This is one of those salads that works as a fresh fulfilling meal, that combines aromatic, herbs, fruit and vegetables.
1 small head Romaine lettuce, cut into ½-inch strips
1 fennel bulb, trimmed and sliced with a mandoline
6 large radishes, sliced
1 naval orange skinned and pitted cut into a one-inch dice
1/2 cup snipped fresh dill
12 Moroccan olives pitted
1/3 cup extra-virgin olive oil
3 tbsp sherry vinegar
½ tsp crushed fennel seed
½ tsp rose peppercorns
salt and freshly ground black pepper to taste
1. Combine the lettuce, fennel, radishes, orange bits, dill and olives in a serving bowl.
2. Whisk together the olive oil, vinegar, fennel seed, peppercorns, salt and black pepper. Pour over the salad, toss and serve.