Orange~ Lettuce~ & Walnut Salad (shlada Bel Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 each: Head romaine lettuce,
3 each: Navel oranges -=OR=-,
3 each: Temple oranges,
2 tbsp: Lemon juice,
2 tbsp: Sugar,
1 pinch: Salt,
1/2 tsp: Cinnamon,
1 tbsp: Orange flower water,
3/4 cup: Walnuts, chopped
Directions:
Wash lettuce and section into leaves, discarding the tough outer ones.
Drain; wrap in paper towels to dry. Store in refrigerator until
needed. Peel oranges and remove all outside membranes, using a small
serrated knife and employing a seesaw motion. Section the oranges by
cutting away all the membranes from the orange flesh. As you work,
lift out each section and place in a small mixing bowl. Squeeze the
juice from the remainder of the orange over the sections to keep them
moist. Cover; keep chilled. Make a dressing by mixing the lemon
juice, sugar, salt, cinnamon, orange flower water, and 2 tb. of the
orange juice. Blend well, then taste. The dressing should be sweet.
Just before serving, shred the lettuce and arrange in a glass serving
dish. Pour the dressing over it; toss. Make a design around the edges
with overlapping sections of orange, then sprinkle the salad with the
chopped walnuts and dust with more cinnamon. Serve immediately.
Variation: Prepare as above, using 3/4 cup chopped dates and almonds
in place of the chopped walnuts.
Source from luhu.jp
Drain; wrap in paper towels to dry. Store in refrigerator until
needed. Peel oranges and remove all outside membranes, using a small
serrated knife and employing a seesaw motion. Section the oranges by
cutting away all the membranes from the orange flesh. As you work,
lift out each section and place in a small mixing bowl. Squeeze the
juice from the remainder of the orange over the sections to keep them
moist. Cover; keep chilled. Make a dressing by mixing the lemon
juice, sugar, salt, cinnamon, orange flower water, and 2 tb. of the
orange juice. Blend well, then taste. The dressing should be sweet.
Just before serving, shred the lettuce and arrange in a glass serving
dish. Pour the dressing over it; toss. Make a design around the edges
with overlapping sections of orange, then sprinkle the salad with the
chopped walnuts and dust with more cinnamon. Serve immediately.
Variation: Prepare as above, using 3/4 cup chopped dates and almonds
in place of the chopped walnuts.
Source from luhu.jp