Follow these steps for perfect results
orange juice
fresh
lemon juice
fresh
salt
to taste
black pepper
freshly ground
extra virgin olive oil
boston lettuce
separated into leaves, rinsed, spun dry
red onion
thin rounds, soaked in ice water, patted dry
navel oranges
rind and pith cut away, flesh cut into rounds
chives
snipped
In a small bowl, whisk together fresh orange juice, fresh lemon juice, salt, and freshly ground black pepper to taste.
Gradually add extra virgin olive oil in a steady stream while whisking continuously until the vinaigrette is emulsified.
Arrange Boston lettuce leaves on each of 8 chilled salad plates.
Top with thin rounds of red onion that have been soaked in ice water and patted dry.
Place 2 navel orange slices on each salad, ensuring rind and pith have been removed.
Drizzle the citrus vinaigrette evenly over the salads.
Sprinkle snipped chives over the salads to garnish.
Serve immediately.
Expert advice for the best results
Chill the salad plates for an extra refreshing experience.
Make the vinaigrette ahead of time and store in the refrigerator.
Adjust the amount of lemon juice to your liking for a more or less tart vinaigrette.
Everything you need to know before you start
5 minutes
Vinaigrette can be made ahead.
Arrange lettuce as a base, artfully arrange orange slices and red onion rings on top. Drizzle with vinaigrette and garnish with chives.
Serve as a light lunch or side dish.
Pairs well with grilled seafood or chicken.
Complements the citrus flavors
Refreshing and light
Discover the story behind this recipe
Common salad in American cuisine
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