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Oxmoor House Photo by: Oxmoor House

Baby Romaine and Blood Orange Salad

Oxmoor House JUNE 2006

  • Yield: 10 servings
  • Prep time: 15 Minutes


  • 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


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.


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Baby Romaine and Blood Orange Salad Recipe