It is a delicious, light salad that accompanies many kinds of meals well. I have also taken the mushrooms out and used avocado instead, depending on my mood and ingredients on hand. Enjoy!
- Mushrooms, sliced
- Orange, peeled and sectioned
- Romaine lettuce, chopped
- Red onion, sliced
Quantities? It all depends on whether you are serving this as a small side salad or as a main meal, doesn’t it? For a side salad, I use one orange and one large mushroom for every two people that I’m serving. One trimmed head of romaine per two people is more than ample.
Need help sectioning an orange? Here you go: Sectioning an Orange.
If your romaine isn’t as crisp as you would like it, wash it, then put it in a fresh bowl of water with some ice cubes for a few minutes.
- 3 tablespoons red wine vinegar
- 1/2 clove garlic, minced or pressed
- 1 teaspoon sugar
- 1/8 teaspoon cumin
- 6 tablespoons extra virgin olive oil
- sea salt and freshly ground black pepper to taste
Yields slightly more than a 1/2 cup of dressing. You will have leftover dressing.
Combine the vinegar, garlic, sugar, cumin, salt and pepper in a small bowl. Gradually whisk in the olive oil. I generally make the dressing at least an hour ahead of use, so that the garlic has a chance to permeate the oil and vinegar. Refrigerate the dressing if you make it ahead, then whisk again before tossing the salad. The cold helps prevent the dressing from separating.
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