Leaf salad with oranges

Votes: 2

Time: 15 min.
Complexity: easily
Servings: 6-8

This light, vitamin-rich salad of mixed greens is a wonderful, juicy addition to hearty dishes on the holiday table. Three types of greens—Romaine lettuce, radicchio, and mustard greens—make the salad vibrant and colorful, both in color and flavor, while orange slices add even more balance. Before adding to the salad, remove the membranes from the segments. Dress the salad with lemon juice and olive oil and serve immediately.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 oranges
Juice of 1 large lemon
1/4 cup + 2 tablespoons extra-virgin olive oil
4 cups coarsely chopped romaine lettuce leaves
2 tbsp. coarsely chopped radicchio leaves
2 cups coarsely chopped mustard greens
0.5 cup fresh parsley leaves

Ingredient Substitution Suggestions

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Recipes with similar ingredients: Oranges, lemon juice, romaine lettuce, radicchio, mustard leaves, parsley

Cooking the dish according to the recipe:

Cut the tops and bottoms of the oranges to expose the flesh, and place them cut-side down on a cutting board. Use a knife to trim away the peel and white flesh, following the curves of the fruit. Holding the oranges over a bowl, cut through the membranes to release the segments.
In a large bowl, combine lemon juice and olive oil. Add the salad greens and toss lightly to coat them with the dressing. Season with 1 teaspoon each of salt and black pepper. Add orange slices. Serve immediately.

Categories:

recipe / Festive dishes / New Year / Christmas / Side dishes / Salads / Leafy salads / Fruit salads / Alex Guarnaschelli

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