Author Notes
Every year, I look forward to blood oranges arriving at the farmer's market just so I can make this salad. The orange looks like a bright jewel nestled in the lettuce, and its flavor is a ray of sunshine on these cold winter days. I usually make a serving at a time, and if I'm making salad for more that one person, I make each bowl separately so I can get the balance of ingredients right. —adwillis
Ingredients
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1
blood orange
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1 handful
pistachio nuts, roasted, unsalted
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3-5
red leaf lettuce leaves
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crumbled French feta
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1 pinch
coarse sea salt
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cracked pepper
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olive oil and balsamic vinegar
Directions
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Wash, spin, and chop the lettuce. Place it in the bowl.
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Slice the blood orange into 12 slices. I quarter the orange, then cut each quarter into three slices. Cut the orange fruit from the rind and drop it onto the lettuce
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Sprinkle the pistachio nuts and feta onto the oranges and lettuce.
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Drizzle olive oil and balsamic vinegar over the salad, then a pinch of salt and cracked pepper to taste.
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