• 120g mixed lettuce leaves
  • 1/4 of fennel - finely sliced
  • 2 tablespoons of crumbed blue vein cheese or Italian Gorgonzola
  • 1 orange segmented

Dressing ingredients

  • 1 whole orange chopped with skin
  • 1/2 cup Sugar syrup
  • 2 tablespoons Balsamic vinegar
  • 2 tablespoons virgin olive oil

Author of this recipe

Carl Tabone

Carl Tabone

Chef / restaurant

A passion for excellent food and a desire to create and express his own culinary ideas is what led chef Carl Tabone to open Vita Regional Italian restaurant in the picturesque town of Wangi... Read more

It is nice to try different ingredients and combinations. This salad combines lettuce, fennel with orange and blue cheese. The dressing is the key and although you need a small amount it does take some time to prepare. But it is worth the effort.

Total votes: 676


First make the dressing. This is the secret. In a saucepan, reduce the chopped orange in sugar syrup (1/4 cup of sugar in 1/2 cup of water) then strain through a sieve. In another pot reduce the balsamic vinegar in another sugar syrup. Don't rush these two steps. Now mix the two liquids together and stir in the virgin olive oil.

Mix together the lettuce leaves, orange segments and fennel. Then place the cheese over the top and finish with a light (about 2 tablespoons) of your dressing just before serving.

Tips from the author

Tip: you can save the dressing for a few days. Use a mix of red and green lettuce leaves.

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