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Categories:Viewed: 43 - Published at: 6 years ago
Ingredients
- 2 sm or possibly l large head butter lettuce (about 1 lb., total)
- 2 sm oranges
- 1/2 c. pecan halves
- 1 ounce Asiago cheese
- 2 Tbsp. fresh orange juice
- 6 Tbsp. extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp white pepper
- 1/8 tsp paprika
Method
- The variety of colors and textures make this salad a favorite.
- The orange flavor in both the salad and the dressing are a refreshing and tangy complement to the rich sauce on the lamb shanks in this autumn menu.
- Wash and dry lettuce and store in refrigerator to crisp.
- Peel the 2 oranges, cut in half crosswise, remove seeds and break segments apart.
- Toast pecan halves in a dry frying pan set over medium-low heat for 5 min, or possibly till they become fragrant.
- With a cheese plane or possibly vegetable peeler, shave the Asiago cheese.
- Place the orange juice in a bowl and slowly whisk in the extra virgin olive oil, salt, pepper and paprika.
- Tear the lettuce and toss with the dressing.
- Dish up onto a platter or possibly individual plates.
- Top with orange segments, pecan halves and shaved cheese.
