We eat a lot of swordfish when we are in Sicily, where my mom is from. She always orders a salad of oranges and fennel or oranges and onions to accompany it. When I cook swordfish anything at home, I always have oranges in the salad, for Mama.

Ingredients

　　2 romaine lettuce hearts, chopped

　　2 cups arugula, torn

　　1 head radicchio, shredded

　　1/2 red onion, sliced

　　2 medium seedless oranges, ends trimmed, peel and pith cut away, sliced

　　1 large bulb fennel, core removed and thinly sliced

　　2 tablespoons red wine vinegar (eyeball it)

　　1/4 to 1/3 cup extra-virgin olive oil (EVOO) (3 or 4 times around the salad bowl)

　　Salt and freshly ground black pepper

　　Combine the salad ingredients in a large bowl. Dress with the vinegar, then EVOO, tossing with your hands to evenly coat the salad, then season the salad with salt and pepper to taste. Serve.

　　Rachael Ray's 30-Minute Get Real Meals