Green Salad With Citrus Vinaigrette
1/2 navel orange or 1 small orange
1-1/2 cups pure olive oil
1 teaspoon salt
1/2 teaspoon freshly ground pepper
8 cups mixed green lettuces
1 avocado, cut into chunks
1 orange, segmented
1/2 cup red onion, thinly sliced
1/2 cup endame
1/4 cup fresh parsley
- Juice the lemons, orange, and shallot in a citrus juicer.
- Put the juices in a bowl and whisk in the olive oil in a slow stream to form an emulsion. Season with the salt and pepper.
- Taste and adjust the seasoning. Whisk again, cover, and refrigerate for up to 3 days. You should have about 2 cups.
- Just before serving, place the greens, avocado, orange segments, red onion, endame, and parsley in a salad bowl, add about 1/2 cup vinaigrette, and toss well. Add more to taste and adjust the seasoning.