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|*||Exported from MasterCook *|
|RED||LETTUCE QUARTERS WITH ORANGES|
|Serving Size : 4 Preparation Time :0:00|
|Categories : Fruits|
|Amount||Measure||Ingredient -- Preparation Method|
|1||md||Lettuce head, 6-8 oz (red
-oak leaf, leaf, or romaine)
|1||tb||Sherry or cider vinegar|
|2||ts||Canned green peppercorns,
-drained and chopped
Lengthwise, cut lettuce through core into quarters. Immerse in water and gently swish to remove dirt; shake gently to remove water. Wrap in towels, slip into plastic bags, and chill 30 minutes or up to a day.
Grate enough orange peel to make 1/2 teaspoon. Cut remaining peel and white membrane off oranges. Over a bowl, cut between membranes to remove orange sections. Squeeze membrane over bowl. Drain off all the juice and measure; you need 3 tablespoons (save extra juice for another use).
Whisk together the 3 tablespoons orange juice, orange peel, mayonnaise, vinegar, honey, and peppercorns. If made ahead, cover and chill fruit and dressing separately up to 4 hours. On each of 4 salad or dinner plates, place 1 wedge of lettuce. Top with equal portions of fruit and dressing.