The inner, white pith of citrus is bitter and can add a disagreeable flavor note to many recipes. In this recipe, I don’t mind the bitterness, so I don’t cut it all away. Besides, it’s a potent source of bioflavonoids.
6 T (fresh) orange juice
6 T extra-virgin olive oil
salt and pepper, to taste
Romaine lettuce (or other lettuce or lettuce mix)
2 medium oranges or 1 large
2 medium avocados or 1 large
1/2 red onion
1. Vinaigrette: Combine all ingredients in a jar and shake for about a minute.
2. Salad: Wash and dry lettuce. Tear, if necessary, into bite-size pieces. Peel orange(s) and try to cut away as much of the white pith as possible, if you want. Section, then cut into smaller pieces, removing any seeds as you go along. Peel avocado, pit, and cut into small cubes. Cut red onion into half rings and separate the strands.
3. Now, you can toss everything together in a salad bowl and serve it from there, or you can place lettuce on individual salad plates or in bowls, drizzle with some vinaigrette, then arrange (artistically or not) the orange, avocado, and onion pieces over the lettuce, then drizzle with the remaining vinaigrette.