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Valencian Salad
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Description
I love the combination of black olives and oranges; the flavors blend so well and are so satisfying. This colorful salad is light, sweet and acidic, and pairs extremely well with shrimp and other seafood.
Ingredients
- FOR THE DRESSING:
- 6 Tablespoons Extra Virgin Olive Oil
- 3 Tablespoons Champagne Vinegar (red Wine Vinegar Is Also Good)
- 1 teaspoon Dijon Mustard
- ½ teaspoons Kosher Salt
- FOR THE SALAD:
- 1 bag (about 5 To 7 Oz. Size) Pre-washed Mixed Greens
- 2 whole Navel, Valencian Or Blood Oranges, Peeled And Segmented
- 24 Kalamata Olives, Pitted And Sliced In Half
- 1 jar (198g Size) Roasted Red Peppers
- Salt And Pepper, to taste
Preparation
Mix all the ingredients for the dressing and set aside.
Put the lettuce in a large bowl and slowly pour a little dressing along the side of the bowl. Gently toss the lettuce and give it a taste. Keep dressing the lettuce until you are satisfied with the taste. Arrange the lettuce in 4 separate plates and layer it with the orange segments, black olives and roasted pepper. Season with salt if needed and sprinkle some freshly ground black pepper on top. Serve immediately.
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