 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
|
This is one of our favorite salads. It goes very nicely with a white fish dish. You may want to cover it and place it in the refrigerator for a little bit to let the flavors mingle. Ingredients:
1 head boston lettuce |
1 -2 seedless oranges, peeled and sliced |
1 avocado, cubed or sliced |
1 small red onion, thinly sliced |
10 black olives, pitted and chopped |
1/4 cup olive oil |
1 -1 1/2 tablespoon red wine vinegar |
1 teaspoon dijon mustard |
1 large orange, grated zest of (put this in the oil immediately – don't let the zest dry out) |
1 pinch herbes de provence |
1/4 cup fresh coriander leaves |
Directions:
1. Whisk the dressing ingredients together and set aside.
2. Arrange the delicate mouse-ear Boston leaves around the plate.
3. Lay down the oranges, avocado, red onion and sprinkle with the chopped black olives.
4. Pour dressing over all.
5. Garnish with coriander leaves (a must!).
|
|