The anise flavor of tarragon, the slightly bitter lettuces, and the crisp radishes make this salad a refreshing meld of winter and spring produce. The tarragon can be toned down if you don’t care for anise but it is balanced really nicely alongside the dill. This salad makes a delicious lunch or light dinner and would be perfect alongside grilled chicken.
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Fennel and Citrus Escarole Salad
This salad is a crisp and refreshing break from some of the heavier winter meals. Escarole is a mildly bitter green that blends really nicely with the sweeter green leaf lettuce. You’ll be more likely to find escarole at a specialty grocery store. The lettuce heads that I used were a little on the smaller side, so I used closer to ¾ of the head. If you are able to find larger ones, ½ will probably be sufficient.
I love blood oranges – they are a cheery and bright spot during the slow winter produce months. If you can find blood oranges, this is a great way to use them, otherwise Cara Cara or Navel oranges will still be delicious.
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