Mesclun Salad with Blood Orange Vinaigrette

This is a delicious salad to serve in the winter (since that is the only time you can get blood oranges). You can add variation with a few very thinly sliced red onions.


Makes 6 servings

1/3 pound mixed baby lettuces
6 blood oranges
3/4 cup fruity extra-virgin olive oil
Pinch of sea salt
A few grinds of white pepper


For the vinaigrette: Squeeze 3 of the oranges and place juice in a glass 1-cup measure.

Add a pinch of salt and a few grinds of white pepper and the olive oil.

Use a fork or whisk to beat the mixture until it emulsifies.

For the salad: Peel the other three oranges and divide into sections. Carefully wash and thoroughly dry the lettuces.

Toss with the vinaigrette.

Pile one-sixth of the greens on each of 6 salad plates and arrange the blood orange sections on top.