Mediterranean Salad

Name: Mediterranean Salad
Yield: serves 4 to 6
Ingredients: 4 sweet oranges, such as Caracara; 1 teaspoon sugar; 2 heads butter lettuce, core removed, leaves torn into bite-size pieces; 1/4 cup chopped pitted green olives; 2 plum tomatoes, chopped; 2 green onions (white and green parts), chopped; 1 cup Herbed Croutons (page 243) or store-bought croutons; 2 tablespoons roughly chopped fresh basil; 2 teaspoons roughly chopped fresh mint; Lemon Vinaigrette (recipe follows); 2 ounces hard cheese (page 23), thinly shaved, for garnish (1/2 cup); Freshly ground black pepper, to taste; 1/3 cup freshly squeezed lemon juice (1 to 2 lemons); 1 tablespoon minced garlic (about 3 cloves); 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1/4 teaspoon dried basil; 1/4 teaspoon dried oregano; 1/3 cup extra-virgin olive oil; (makes about 2/3 cup)

December 22, 2011

THE TENDER FLAVOR OF BUTTER LETTUCE, often called Boston or bibb lettuce, is celebrated in this simple salad. We find locally grown butter lettuce from May through October, but it’s also available year-round from slightly farther afield. Herbs, oranges, and olives complete this light and luscious salad.

Recipe notes

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