Bright Citrus Salad
February 21, 2012 § 6 Comments
Just looking at this salad makes me happy! In an effort to infuse as much color (and Vitamin C) into our meals these days, I put together this salad for lunch yesterday. Sadly my sniffles last week turned into a full on cold virus, which I lovingly transferred to Brandon on Sunday. How nice, right?
I’m slowly making my way back into the kitchen, and when I saw the oranges sitting in our fridge I knew we needed to ingest them all- pronto. This salad not only contains fresh orange, but the juice from the oranges is used in the dressing, making for a tangy but sweet flavor. I so often use fresh lemon juice in my salad dressing, but rarely orange juice. That’s definitely going to change after making this salad!
Bright Citrus Salad
Makes 4 appetizer portions, or 2 large portions
- 1 large head or 2 small heads Boston Bibb or butter lettuce, washed and torn into large pieces
- 3 small or 2 large oranges
- 1/3 cup thinly sliced red onion
- 1/2 cup apple cider vinegar
- 1/3 cup olive oil
- sea salt
- freshly ground pepper
Place the red onion in a small bowl, t pour apple cider vinegar over onions and sprinkle with a large pinch of sea salt. Let rest 30 minutes prior to serving.
Cut the top and bottom off of each orange to create a flat surface. Cut the rind and pith from the orange, working your way around the orange and being careful to remove as little of the fruit as possible. Then cut the fruit into segments and squeeze the remaining juice of the orange into a large bowl (you’ll toss the salad in here). Repeat with remaining oranges.
To the large bowl add one teaspoon of the vinegar from the onion mixture, 1/4 teaspoon sea salt, and some freshly ground pepper. Stream in the olive and whisk to combine. Put the lettuce in the bowl and toss to combine.
Plate the salad on a large tray, layering the lettuce down first, and then placing the orange segments and red onion on top. Serve immediately.