Photo: Randy Mayor; Styling: Lindsey Lower
Orange-Fennel Vinaigrette makes even a simple plate of greens memorable. The orange juice provides a subtle tannic acidity while the fennel gives this dressing a slight licorice quality.
Serves 4 (serving size: 1 tablespoon)
Fat 6.9 g
Satfat 0.9 g
Sodium 61 mg
3 tablespoons fresh orange juice
2 teaspoons white wine vinegar
1 teaspoon crushed toasted fennel seeds
1/4 teaspoon grated orange rind
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons olive oil
Combine orange juice, vinegar, fennel seeds, orange rind, salt, and pepper in a bowl, stirring with a whisk. Gradually add olive oil, stirring constantly with a whisk. Drizzle over Bibb lettuce.