Romaine Salad with Hearts of Palm and Orange-Honey Vinaigrette
Serves 6-8
Equipment
- 1 juicer
- 1 whisk
- 1 small mixing bowl
- 1 paring knife
- 1 2-cup container For dressing
- 1 chef knife
- 1 Cutting board
Ingredients
FOR THE VINAIGRETTE
- 3 Tbsp Dijon mustard
- Finely grated zest of 1 orange (about 1 Tbsp)
- juice of 1 orange (about 1/4 cup)
- 1 Tbsp fresh lemon juice
- 1 Tbsp honey
- 3/4 tsp ground coriander
- Kosher salt and freshly ground pepper
- 1/4 cup canola oil
- 1/4 cup extra-virgin olive oil
FOR THE SALAD
- 1/2 red onion, sliced into 1/8-inch thick rings
- 2 Cara Cara Oranges
- 2 hearts of romaine, washed, dried, and torn into large pieces (about 8 cups)
- 6 canned hearts of palm, sliced into 1/4-inch-thick coins
- 24 kalamata olives
Instructions
MAKE THE VINAIGRETTE
- In a bowl, combine the mustard, zest, orange juice, lemon juice, honey and coriander. Season with salt & pepper to taste and blend well with a whisk. Combine the oils in a measuring cup and, while constantly whisking the mustard mixture, slowly drizzle in the oils. Taste for seasoning. Cover and set aside until needed.
PREPARE THE ONION RINGS AND ORANGES
- Rinse the onion rings in a strainer under cold water to tame their strong flavor and crisp the rings. Prepare orange supremes. Slice off the ends of the oranges and set the fruit on one end. Following the fruit’s contours, slice off the peel and the white pith. Hold the peeled orange over a bowl and slice along the membranes to free the segments.
TO SERVE
- Put the lettuce in a large bowl. Stir or whisk the vinaigrette and pour 1/4 cup of it over the lettuce; toss to coat., adding more salt and pepper to taste. Distribute the greens among the salads. Top with the onions, orange segments, hearts of palm, and olives. Drizzle 1 Tbs. Of the vinaigrette over each salad and serve immediately.