Simple Green Salad with Orange-Lime Vinaigrette
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 4
Ingredients
Vinaigrette
2 cups orange juice (see note)3 tablespoons fresh lime juice (from 2 limes)2 tablespoons extra-virgin olive oil 1 tablespoon honey 1 tablespoon minced shallot ½ teaspoon table salt ½ teaspoon ground black pepperSalad
8 cups mixed greens (loosely packed), see noteBefore You Begin
Any type of orange juice will work here; however, the flavor of fresh squeezed juice really sparkles. This fruit juice dressing work best on sturdy or flavorful greens, such as endive or arugula, but will overwhelm more delicate greens, such as Bibb lettuce. The vinaigrette recipe makes 1 cup of dressing; use 1/4 cup for the salad and reserve the additional 1/2 cup for other uses. This recipe was published in The Best Light Recipe.
Instructions
- For Vinaigrette: Bring the orange juice to a boil in a small saucepan over medium-high heat. Reduce the heat to medium and simmer briskly until the juice is thick, syrupy, and measures 2/3 cup, 25 to 35 minutes. Transfer the orange juice syrup to a small bowl and refrigerate until cool, about 15 minutes. (The syrup can be refrigerated in a covered container for up to 2 days.)
- Transfer the cooled orange juice to a jar and add the lime juice, olive oil, honey, shallot, salt, and pepper. Seal the lid and shake the mixture vigorously until emulsified, about 20 seconds. The dressing can be refrigerated for up to 7 days; bring to room temperature, then shake vigorously to recombine before using.
- For Salad: Wash and dry the greens. Tear the greens into manageable pieces with your hands just before serving the salad. Add the greens to a wide-mouthed salad bowl and add 1/4 cup of the dressing, drizzling the salad in small increments. Toss gently, adding more vinaigrette if needed.
Yield
Serves 4Ingredients
Vinaigrette
Salad
Ingredients
Vinaigrette
Salad
Ingredients
Vinaigrette
Salad
Before You Begin
Any type of orange juice will work here; however, the flavor of fresh squeezed juice really sparkles. This fruit juice dressing work best on sturdy or flavorful greens, such as endive or arugula, but will overwhelm more delicate greens, such as Bibb lettuce. The vinaigrette recipe makes 1 cup of dressing; use 1/4 cup for the salad and reserve the additional 1/2 cup for other uses. This recipe was published in The Best Light Recipe.
Instructions
- For Vinaigrette: Bring the orange juice to a boil in a small saucepan over medium-high heat. Reduce the heat to medium and simmer briskly until the juice is thick, syrupy, and measures 2/3 cup, 25 to 35 minutes. Transfer the orange juice syrup to a small bowl and refrigerate until cool, about 15 minutes. (The syrup can be refrigerated in a covered container for up to 2 days.)
- Transfer the cooled orange juice to a jar and add the lime juice, olive oil, honey, shallot, salt, and pepper. Seal the lid and shake the mixture vigorously until emulsified, about 20 seconds. The dressing can be refrigerated for up to 7 days; bring to room temperature, then shake vigorously to recombine before using.
- For Salad: Wash and dry the greens. Tear the greens into manageable pieces with your hands just before serving the salad. Add the greens to a wide-mouthed salad bowl and add 1/4 cup of the dressing, drizzling the salad in small increments. Toss gently, adding more vinaigrette if needed.
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