Valencian Salad (Ensalada Valenciana)

1. 1

   Discard any brown or wilted leaves from the romaine.

2. 2

   Separate the head into individual leaves.

3. 3

   Trim the thick center ribs from the romaine leaves, and tear the rest of the leaf into bite sized pieces.

4. 4

   Wash and dry the lettuce, preferably in a salad spinner.

5. 5

   The romaine may be cleaned up to a couple of hours before serving; refrigerate it in a serving bowl covered with a damp towel.

6. 6

   Cut the tops and bottoms off the oranges with a paring knife.

7. 7

   Trim off the skin, removing as much of the white pith as possible.

8. 8

   Remove the sections from between the membranes with a paring knife.

9. 9

   Work over a medium bowl to catch any juice from the oranges.

10. 10

    Set the orange segments aside in a small bowl.

11. 11

    Whisk the collected orange juice, vinegar, honey, and thyme together.

12. 12

    Whisk in the olive oil in a thin stream until blended.

13. 13

    Season with salt and pepper, to taste.

14. 14

    Toss the lettuce, onion and olives together with the dressing in a serving bowl.

15. 15

    Scatter the orange segments over the salad and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.