Vinaigrette
1/four cup fresh orange juice (from two oranges)
1/4 cup further-virgin olive oil
1 Tbsp red wine vinegar
one/a pair of tsp honey
1/eight tsp sea salt
one/eight tsp freshly ground black pepper
Salad
two medium oranges
a pair of heads romaine lettuce, halved lengthwise
Sea salt and black pepper
one/4 cup crumbled blue cheese
one. Preheat grill for cooking over direct high heat (450°F to 550°F).
2. To build vinaigrette, whisk orange juice, olive oil, vinegar, honey, salt, and pepper. Set aside.
3. With a knife, peel oranges, take away pith, and cut wedges free. Set aside.
four. Lay romaine halves on a rimmed baking sheet. Brush both sides with vinaigrette. (Reserve remaining vinaigrette.) Sprinkle gently with salt and pepper, to taste. Place on the grill, cut sides down. Grill for one to 2 minutes per facet, until charred and marked, flipping once. Transfer to a serving platter.
five. Sprinkle orange wedges and blue cheese over romaine. Drizzle salad with reserved vinaigrette and serve any extra on the facet. Finish with recent black pepper, to taste.
Makes four Servings
Per serving: 250 cal, 17 g fat (three.5 g sat), twenty one g carbs, 240 mg sodium, 8 g fiber, half-dozen g protein
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