Ensalada verde con vinagreta de naranja
Disfrutar como acompañamiento con Llapingachos and Pepita Salsa Verde.
Sirve 4 a 6
Orange Vinaigrette
- Zest of one orange
- 1 ½ oranges, juiced
- ¼ (or less) purple onion, thinly sliced
- 2 tablespoons apple cider or white wine vinegar
- 1 cucharadita de mostaza de Dijon
- 2 teaspoons honey
- ½ cucharadita de sal
- una pizca de pimienta negra
- ⅓ cup extra-virgin olive oil
Ensalada Verde
- 1 head romaine lettuce, cut in pieces
- 1 orange, peeled and cut
- 1 cucumber, peeled and cut lengthwise
- 1 tablespoon toasted pepitas
Instrucciones
- Make the orange vinaigrette: In a lidded jar or bowl, add the orange zest, orange juice, purple onion, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Shake or whisk until combined. Add the olive oil to the jar or bowl and mix until smooth.
- Prepare la ensalada: Gently tear the lettuce into 2-inch pieces and put it into a serving bowl. Add the orange and cucumber.
- Just before serving, sprinkle the toasted pepitas on the salad and add the dressing until the salad is evenly coated. Serve immediately.
