Lettuce with Pistachios and Orange dressing

A three step salad to celebrate the summer through taste and colour. Refreshing, original and slightly French. They love to put crème fraiche in everything. ;)

Ingredients:
2 butter lettuce, cored; leaves torn into large pieces
1⁄2 cup shelled pistachios, lightly toasted and roughly chopped
2 navel oranges, peel and pith removed and flesh segmented, juice reserved
1⁄2 cup creme fraiche
1⁄4 cup finely chopped chives
Kosher salt and freshly ground black pepper, to taste

Preparation:
1.) Combine lettuce, pistachios, and orange segments in a bowl.
2.) Whisk reserved orange juice with creme fraiche, 3 tbsp. chives, salt, and pepper; pour over salad and toss to combine.
3.) Garnish with remaining chives.

Sicilian Fennel Salad

Here's a different kind of salad dish. In Sicily, this salad is traditionally prepared with wild chicory, a slightly peppery, tender-leafed green. You can substitute with arugula if you can't find wild chicory.

Ingredients:
3 blood or navel oranges
¼ cup extra-virgin olive oil
1 tbsp. red wine vinegar
Salt
Freshly ground black pepper
2 bunches trimmed arugula
2 cored, halved, trimmed medium fennel bulbs
¼ cup black olives

Preparation:
1.) Trim off and discard peel and all of the white pith from oranges, then slice crosswise into thin rounds and set aside.
2.) Mix together extra-virgin olive oil and red wine vinegar in a large salad bowl, then season to taste with salt and freshly ground black pepper.
3.) Tear arugula into large pieces and arrange in the salad bowl.
4.) Slice fennel bulbs into long strips.
5.) Toss salad just before serving, adjust seasonings, then arrange orange slices and black olives on top.