Orange & Red Onion Salad Recipe

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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?