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Boston Lettuce, Orange and Onion Salad with Citrus Vinaigrette
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3 tablespoons fresh orange juice
1 teaspoon fresh lemon juice
1/3 cup olive oil
2 heads of Boston lettuce, separated into leaves, rinsed and spun dry
1 red onion, cut into thin rounds, soaked in ice and cold water for 1 hour, and patted dry
4 navel oranges, rind and pith cut away with a serrated knife and the flesh cut crosswise into 4 rounds
3 tablespoons snipped chivesIn a small bowl whisk together the juices and salt and pepper to taste. Add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. On each of 8 chilled salad plates arrange some of the onion slices, and 2 orange slices, drizzle the vinaigrette over the salads, and sprinkle the salads with the chives.
Other Recipes from this Episode
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