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ingredients:
Makes about 3⁄4 cup dressing; enough for a 5-ounce
package of lettuce (serves 4)
2 blood oranges (or substitute regular oranges)
1
tablespoon red
wine vinegar, or more to taste
1 teaspoon Dijon mustard, or
more to
taste
Pinch salt
Pinch freshly ground black pepper to taste
4
tablespoons olive oil, or more to taste
One 5-ounce package
pre-washed
mesclun salad mix (or substitute Boston, Bibb, or oak-leaf
lettuce)
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![Dinner for your Valentine visual]()
Soft Lettuces with Blood Oranges and blood orange vinaigrette
Blood oranges have a tangy-sweet flavor and gorgeous,
pomegranate-colored flesh. They’re available in most supermarkets this time of
year and can be enjoyed like regular oranges. Soft lettuces seem to make salads
more sensuous. This vibrant dressing is tasty, but not overpowering.
1. Cut 1 orange in
half and squeeze out the juice using a citrus juicer. Measure the juice in a
measuring cup and set aside. Remove the peel from the second orange, and cut the
flesh into sections or slices.
2. Mix the vinegar, mustard, salt, and pepper in a small bowl
until blended. Add 1⁄4 cup orange juice and blend. Add the olive oil and blend;
taste for seasoning, adding more juice, mustard, or oil depending on whether you
prefer a tangy or not-so-tangy dressing. (If you have leftover blood orange
juice, enjoy it with a splash of Champagne for mimosas!)
3. Place the lettuce in a salad bowl, add enough dressing just to
coat the leaves, and toss to mix. Add the orange sections and toss gently. Serve
immediately.
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