Division of Marketing and Development
Susan Nardizzi, Director
Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner
Florida Vegetable Recipe
Orange and Olive Salad(Photo Below)
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Vegetable-6123
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Ingredients |
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Amount |
Ingredient |
two heads |
romaine lettuce |
1 bunch |
watercress or aragua |
1/2 cup |
black oil-cured olives, pitted, sliced in half |
1/2 |
red onion, diced small |
2 |
oranges, peeled and chopped |
Dressing |
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1/2 cup |
extra virgin olive oil |
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salt and black pepper to taste |
1/4 cup |
orange juice |
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Preparation
Wash and dry the romaine and the watercress. Toss in a large bowl with the other ingredients. Add freshly ground black pepper to taste (the olives may be salty so don't add any salt at this point). Wisk the dressing ingredients, seasoning it to taste. Slowly pour the dressing over the salad while tossing well to coat all. Be careful not to use too much dressing for the amount of greens. Garnish with very thin slices of orange and orange zest.
Yield
6 servings
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Look for "Fresh from Florida" ingredients at your grocery store.
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Download High-Resolution Image (JPG)