Baby Romaine and Blood Orange Salad

Oxmoor House
Baby Romaine and Blood Orange SaladRecipe
Oxmoor House
10 servings


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5 blood oranges or red navel oranges
1/4 cup sherry vinegar
2 tablespoons honey
2 tablespoons minced shallot (about 2 shallots)
1 tablespoon minced fresh thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup extra-virgin olive oil
10 cup baby Romaine lettuce (9 ounces)
1/2 cup pine nuts, toasted


Prep: 15 Minutes

Section oranges by cutting away the rind and white pith; carefully cut alongside each membrane to remove fruit, using a paring knife. Squeeze remaining membranes to extract juice. Combine juice, vinegar, and next 5 ingredients in a large bowl; slowly drizzle in oil while whisking constantly. Cover and chill up to 2 days (return to room temperature before serving).

Toss lettuce with orange segments, pine nuts, and desired amount of dressing. Serve immediately.

Created date

August 2009