SALAD OF BITTER GREENS AND ORANGES

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Salad of Bitter Greens and Oranges image

Provided by Jayne Cohen

Categories     Salad     Leafy Green     No-Cook     Orange     Radish     Spring     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 10

3 tablespoons fresh lemon juice
2 tablespoons minced shallot
2 1/4 teaspoons chopped fresh thyme
1 1/2 teaspoons grated orange peel
1/2 cup extra-virgin olive oil
1 1/2 5-ounce bags baby greens or 12 cups torn mixed greens (such as arugula, sorrel, watercress, radicchio, and endive)
4 green onions, thinly sliced
1/2 cup thinly sliced radishes
1/2 cup chopped fresh dill
3 oranges, peeled, halved, cut crosswise into half-circles

Steps:

  • Combine lemon juice, shallot, thyme, and orange peel in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature and whisk to combine before using.)
  • Combine greens, green onions, radishes, and dill in large bowl. Toss with enough dressing to coat. Add oranges; toss again and serve.

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