Romaine Salad with Orange & Radish
Inspired by a traditional Moroccan salad, this recipe features fresh oranges and pomegranate seeds for color and crunch.
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- Prep time
- 5 min
- Cook time
- 11 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 small heads romaine lettuce, washed and torn into bite-size pieces
- 3 large navel oranges, divided
- 1 bunch radishes
- 5 tablespoons extra-virgin olive oil
- 1.5 tablespoons red-wine vinegar
- 0.25 teaspoon salt
- 0.25 teaspoon ground pepper
- 0.25 cup pomegranate arils (seeds)
Instructions
- 1
Place romaine in a large salad bowl. Suprême 2 oranges: Cut a thin slice off the top and bottom of the fruit with a large sharp knife. Place on a cutting board. Remove the peel and white pith below, following the curve of the fruit as you go. Working over a bowl, switch to a small sharp knife and cut each segment from the surrounding membranes. Add the orange segments to the salad bowl. Wash radishes; set aside 3 or 4 larger radishes. Slice the remaining radishes into rounds and add to the salad bowl.
- 2
Cut the remaining orange in half and squeeze its juice into a small bowl. Add oil, vinegar, salt and pepper; whisk until combined. Grate the reserved radishes over the salad and add pomegranate arils. Top with the dressing and toss to coat well.