Florida Vegetable Recipe

(Photo Below)

Vegetable-6123

Amount	Ingredient
Ingredients
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
1/2 cup	extra virgin olive oil
	salt and black pepper to taste
1/4 cup	orange juice

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