Stuffed Monster Heads
Olive and Orange Salad
Everyone always quirks an eyebrow at this dish and resists trying it until I wheedle them into tasting it. Then they clamor for more and ask for the recipe. It is a unique, but very flavorful combination. I like serving this salad with boston lettuce as described below, but it is excellent with your favorite lettuce. This is also very striking made with blood oranges when they are in season. You can also mix together everything except for the lettuce and chill the ingredients ahead of time. Toss with the lettuce before serving.
1/2 cup sliced black olives
1 small sweet or red onion, sliced into half rings
6 cups torn boston lettuce
5 tablespoons olive oil
2 teaspoons apple cider vinegar
freshly ground black pepper
Peel the oranges, and cut away the bitter white pith. Section the oranges with a sharp knife over a bowl to catch any juice that falls. Reserve the juice. Toss the oranges, black olives, and onion in a large bowl. Add the lettuce and toss. Add the olive oil, cider vinegar, salt, and pepper to the reserved orange juice. Mix well and toss with the lettuce mixture. Serve immediately.
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