This is an amazing salad and using freshly squeezed orange and lemon juice is critical. Orange season is from December to April, and even though this salad is bright and spring like, we generally serve it during cooler months. A reminder of warmer days to come.
Red Leaf Lettuce with Citrus Vinaigrette
Serve with Seared Citrus Scallops for a wonderful entrée or smaller salad before a big deal meal.
We like the simplicity of this salad, but feel free to throw in some seeds or slivers of onion if you like.
Ingredients
- 1 head red leaf lettuce, washed and dried 0 CHO
- ½ of an orange zested 0 CHO
- ¼ cup fresh squeezed orange juice 6.42 CHO
- 1 TBSP fresh squeezed lemon juice 0 CHO
- 2 TBSP olive oil 0 CHO
- Few grinds of salt and pepper 0 CHO
- Parsley to garnish 0 CHO
TOTAL CHO 6.42 CHO
- 2 SERVINGS = 3.21 CHO
- 4 SERVINGS = 1.6 CHO
Instructions
- We buy green house grown lettuces, with the stem and roots intact rather than the clam shell varieties.
- Trim stem and roots, rip lettuce into 2 or 3 pieces and wash/spin in a salad spinner.
- Leave on a towel to air dry for abut 30 minutes. Wrap in paper towel, place in a large Ziplock bag and refrigerate until ready to use.
- Placing the lettuce inside paper towel inside the bag will help with any moisture and keep the lettuce fresh and crisp.
- In the bottom of a large salad bowl combine orange and lemon juices, orange zest and few grinds of salt and pepper.
- Whisk the oil in a steady stream and then gently toss the lettuce with your hands to evenly disperse the vinaigrette.
- Serve immediately.
