Baby Romaine and Blood Orange Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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Ingredients:
5 blood oranges or red navel oranges |
1/4 cup sherry vinegar |
2 tablespoons honey |
2 tablespoons minced shallot (about 2 shallots) |
1 tablespoon minced fresh thyme |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/3 cup extra-virgin olive oil |
10 cup baby romaine lettuce (9 ounces) |
1/2 cup pine nuts, toasted |
Directions:
1. Section oranges by cutting away the rind and white pith; carefully cut alongside each membrane to remove fruit, using a paring knife. Squeeze remaining membranes to extract juice. Combine juice, vinegar, and next 5 ingredients in a large bowl; slowly drizzle in oil while whisking constantly. Cover and chill up to 2 days (return to room temperature before serving).
2. Toss lettuce with orange segments, pine nuts, and desired amount of dressing. Serve immediately.
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