Insalata Romana Recipe

Peel and segment oranges

Using a sharp paring knife, remove the top and bottom of each orange, then slice away the peel and white pith following the curve of the fruit. Working over a bowl to catch juices, cut between the membranes to release orange segments (supremes). Reserve any collected juice for the dressing.

Shave fennel

Trim the fennel bulb: cut off the stalks (reserve fronds for garnish) and slice off a thin piece of the base. Using a mandoline set to a thin setting or a very sharp knife, shave the fennel bulb into paper-thin slices. If the core is very firm, discard the center core portion or thinly slice it.

Slice onion

Peel the red onion and cut into very thin half-moons. If you prefer milder onion, soak the slices in cold water for 10 minutes and drain before using.

Rinse and dry romaine

Rinse the romaine leaves, spin or pat dry, then tear into bite-sized pieces and place in a large serving bowl or platter.

In a small bowl or jar, combine the reserved orange juice (about 1–2 tbsp), 3 tbsp extra-virgin olive oil, 1 tbsp fresh lemon juice, 1 tsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp salt and 1 tsp freshly ground black pepper. Whisk vigorously or shake in a jar until emulsified and smooth. Taste and adjust seasoning — add more lemon or salt as needed.

Arrange the torn romaine on the serving plate. Scatter the shaved fennel and orange segments evenly over the greens.

Distribute the thin red onion slices and the Kalamata olives across the salad. If olives are whole, halve or slice them and remove pits if necessary.

Drizzle about half the dressing over the salad and gently toss to combine, making sure the fennel and orange are coated. Add more dressing to taste — you may not need all of it.

Finish with optional garnishes: sprinkle toasted pine nuts, roughly torn mint leaves and reserved fennel fronds over the top for brightness and texture.

Serve immediately so oranges and fennel remain crisp. Leftovers can be stored refrigerated, undressed, for up to 24 hours; keep dressing separately.