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Orange & Red Onion Salad

What you need

  1. 4 oranges (I like Valencia or Blood oranges best)
  2. 1 red onion, peeled, cut in half and very thinly sliced
  3. 2 average sized heads butter lettuce leaves, cleaned and dried
  4. 12 kalamaa olives (optional)
  5. 1/2 cup freshly squeezed orange juice *Note instructions below
  6. 1 small clove garlic, smashed
  7. 1 tbl wine vinegar
  8. 1 tsp kosher salt
  9. 1 tbl dijon mustard
  10. 2/3 cup olive oil

How to make it

  1. *First prepare orange sections from 4 oranges. Do this over a bowl and you will wind up with some reserved juice
  2. Cut the top and bottom off of each orange, just through the white pith to the pulp
  3. Stand the orange on one end and carefully slice off the peel and pith from the top to the bottom moving around the orange
  4. Holding the orange over a bowl and using a paring knife, slice along the membrane wall toward the center of the orange. Position the knife next to the opposite membrane and slice down the other membrane wall to remove the orange section. Click here for an excellent illustration of this process
  5. In a bowl, whisk together orange juice, vinegar, mustard, salt and garlic
  6. While whisking, add olive oil in a thin stream until emulsified
  7. Remove the pits from the olives and quarter them
  8. To arrange the salad, lay out the lettuce leaves on a large platter
  9. Top with oranges slices and onion slices
  10. Sprinkle olive pieces over and drizzle fairly liberally with dressing

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