Andy Powning's favorite mixed sweet orange salad
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Two medium heads of frisee lettuce
½ cup pecan halves
3 sweet oranges
1/3 cup olive oil
4 tbsp. vinegar (champagne vinegar works best)
1 tsp. chopped shallot
Salt and pepper to taste
Remove cores of the heads of lettuce, and then wash and dry them. Toast the pecan halves in preheated 325-degree oven for 5-7 minutes, then remove them and let them cool. With a sharp paring knife, peel the sweet oranges--any combination of navel, blood, or Cara Cara oranges is fine. Peel down to the fruit, and remove all outer skin, white pith and membrane. Slice one orange thinly, lengthwise. Fillet the other two: Cut in between membranes to remove just the crescent of fruit. Removed any seeds. Set aside in bowl.
In large salad bowl, whisk together olive oil and vinegar. Add in chopped shallot and salt and pepper to taste. Add lettuce and nuts, toss. Place on salad plates, place fruit artfully on top, drizzle dressing over and enjoy.