GINGERED ORANGE AND AVOCADO SALAD
GINGERED ORANGE AND AVOCADO SALAD
Print recipe| Serves | 2 |
| Prep time | 2 hours |
| Meal type | Appetizer, Salad, Side Dish, Starter |
| Misc | Pre-preparable, Serve Cold |
| Occasion | Barbecue, Birthday Party, Casual Party, Christmas, Easter, Thanksgiving |
| By author | EVOO Marketplace |
Ingredients
- 3 tablespoons Verjus (Substitute Equal Parts White Grape Juice And Lemon Juice)
- 2 teaspoons Ginger (Finely Minced Or Grated Fresh)
- 2 teaspoons Shallot (Finely Minced)
- dash Pepper
- 2 Large Oranges (Seedless And Drained)
- 2 Large Romain Lettuce Inner Hearts (4 To 5 Inches In Length)
- 1 Large Avocado
- dash Sea Salt
- 3 tablespoons Blood Orange Fused Olive Oil (EVOO Marketplace)
Directions
| Step 1 | |
| In a non-reactive bowl, whisk together verjus, ginger, shallot and black pepper. Add oranges and toss to coat. Cover and let stand in refrigerator two to four hours. | |
| Step 2 | |
| To serve, separate romaine leaves and arrange in pinwheel on salad plates. Halve, peel, pit and slice avocado. Arrange half of avocado slices on top of romaine leafs on each plate. With slotted spoon, remove chilled orange segments from marinade and arrange on top of avocado. | |
| Step 3 | |
| Whisk salt and Blood Orange Fused Olive Oil into remaining marinade and drizzle over the salads. Serve immediately. | |
| Step 4 | |
| Feeding more than two? Just multiply. | |
Note
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