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1 head lettuce or 6 oz mixed greens
1 naval orange
1 purple radish, thinly sliced
1 tsp grainy mustard
1/2 avocado, cut into thin strips
1/4 red onion, thinly sliced
2 tsps champagne vinegar
4 tsps olive oil
basil leaves
celery leaves
fennel fronds
mint leaves
pepper
salt
Wash lettuce in a bowl of cold water and pat dry
Lay the lettuce on a towel to dry and place another towel on top, lightly pressing down.
Next, you’ll cut your orange, cut off each end, and running your knife down the sides, remove the bitter pith. Once all the pith is removes, cut into slices.
For the dressing, combine 1 tsp grainy mustard, 2 tsp champagne vinegar, salt and pepper, and 4 tsp olive oil. Shake together, taste and set aside.
When you’re plating your salad, it’s really a choose your own adventure experience. What I like to do is start with the lettuce, placing it all around the plate so it looks like it just fell there. sprinkle a little bit of salt on the lettuce. What this does is it opens up the cells of the lettuce so they taste more like lettuce, just trust me on this. After, a little bit of the dressing.
Next up, the avocado, then the citrus, the radishes, red onion, more salt, the rest of the salad dressing, and then make it rain herbs. Damn, that’s one sexy salad.
