About 4 Servings
2/3 cup extra virgin olive oil
1/3 cup balsamic vinegar
Juice from 1/2 lemon
1 tsp Dijon mustard
1 tsp honey
Salt and freshly ground black pepper
5 oz. package of mixed lettuces (about 4 to 6 handfuls)
1 fennel bulb, trimmed and thinly sliced
2 medium navel oranges, peeled and cut into quarters
¾ cup Kalamata olives, whole or pitted
To Prepare Dressing:
In a small bowl combine all of the dressing ingredients. Whisk until ingredients are well blended. Season with salt and freshly ground pepper to taste.
To Prepare Salad:
In a large bowl, toss the lettuce, fennel and orange slices with the dressing. Sprinkle with Parmigiano-Reggiano cheese. Serve fresh or chilled.
To add flavor and color, try using other lettuces like arugula, radicchio or red leaf.
Also known as finocchio, fennel is a light, crunchy vegetable similar to celery, with a taste reminiscent of licorice. Fennel bulbs can be found in the vegetable section of your grocery store and is best during the spring and summer months.
David H. Rahm, M.D. is the founder and medical director of The Wellness Center, a medical clinic located in Long Beach, CA. Dr. Rahm is also president and medical director of VitaMedica. Dr. Rahm is one of a select group of conventional medical doctors who have education and expertise in functional medicine and nutritional science. Over the past 20 years, Dr. Rahm has published articles in the plastic surgery literature and educated physicians about the importance of good peri-operative nutrition.