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Orange & Red Onion Salad
Contributed by: Melinda
4 oranges (I like Valencia or Blood oranges best)
1 red onion, peeled, cut in half and very thinly sliced
2 average sized heads butter lettuce leaves, cleaned and dried
12 kalamaa olives (optional)
1/2 cup freshly squeezed orange juice *Note instructions below
1 small clove garlic, smashed
1 tbl wine vinegar
1 tsp kosher salt
1 tbl dijon mustard
2/3 cup olive oil
- *First prepare orange sections from 4 oranges. Do this
over a bowl and you will wind up with some reserved juice
- Cut the top and bottom off of each orange, just through
the white pith to the pulp
- Stand the orange on one end and carefully slice off the
peel and pith from the top to the bottom moving around the
orange
- Holding the orange over a bowl and using a paring knife,
slice slong the membrane wall toward the center of the
orange. Position the knife next to the oposite membrane and
slice down the other membrane wall to
remove the orange section. Click here for an excellent illustration of this process
- In a bowl, whisk together orange juice, vinegar, mustard, salt and garlic
- While whisking, add olive oil in a thin stream until emulsified
- Remove the pits from the olives and quarter them
- To arrange the salad, lay out the lettuce leaves on a large
platter
- Top with oranges slices and onion slices
- Sprinkle olive pieces over and drizzle fairly liberally with dressing
Questions about this recipe?
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