Bitter Greens Salad with Oranges
ACTIVE: 20 min TOTAL: 20 min
A bright, bitter salad is a welcome palate cleanser after a rich seafood feast. (Photo: page 98.)
2 chilled blood or Cara Cara oranges 2 tablespoons honey
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon ground pepper
1/3 cup extra-virgin olive oil
8 cups torn red or green butter lettuce 4 heads Belgian endive, cut crosswise into 2-inch pieces
4 cups arugula
3 cups torn radicchio
1. Slice 1/2 inch off both ends of the oranges and squeeze the juice from those pieces (about 1
tablespoon) into a large bowl. Whisk in honey, vinegar, mustard, salt and pepper. Gradually whisk in oil until combined. Reserve 2 tablespoons of the dressing in a small bowl.
2. With a sharp knife, remove the peel and white pith from the oranges; discard. Slice the oranges into thin rounds.
3. Add lettuce, endive, arugula and radicchio to the large bowl and toss to combine. Transfer the greens to a serving platter and top with the orange slices. Drizzle with the reserved dressing.
SERVES 8: 2 cups each
CAL 137 / FAT 10G (SAT 1G) / CHOL 0MG / CARBS 11G / TOTAL SUGARS 8G (ADDED 4G) / PROTEIN 1G / FIBER 2G /
SODIUM 171MG / POTASSIUM 259MG.