Mesclun Salad with Blood Orange Vinaigrette
 

Mesclun Salad with Blood Orange Vinaigrette

This is a delicious salad to serve in the winter (since that is the
only time you can get blood oranges). You can add variation with a few
very thinly sliced red onions.

Ingredients:

Makes 6 servings

1/3 pound mixed baby lettuces
6 blood oranges
3/4 cup fruity extra-virgin olive oil
Pinch of sea salt
A few grinds of white pepper

Preparation:

For the vinaigrette: Squeeze 3 of the oranges and place juice in a
glass 1-cup measure.

Add a pinch of salt and a few grinds of white pepper and the olive
oil.

Use a fork or whisk to beat the mixture until it emulsifies.

For the salad: Peel the other three oranges and divide into sections.
Carefully wash and thoroughly dry the lettuces.

Toss with the vinaigrette.

Pile one-sixth of the greens on each of 6 salad plates and arrange the
blood orange sections on top.

Teacher’s Tip: Blood Oranges are a hybrid fruit that have red-streaked
skin and blood red meat inside. Only available during the winter
months, they are very flavorful as well as colorful.






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