This colorful salad has a flavor combination that is excellent with game or wild duck. It makes a pretty platter display for a buffet or is equally attractive arranged on individual salad plates.
For best flavor, prepare the dressing 1 hour or 2 ahead of time; whisk together again before serving.
From Salads and Their Dressings, Section 2, Card 20 in My Great Recipes.
- 2 large seedless oranges
- 2 large tomatoes peeled
- 4 tablespoons green onion minced
- Crisp lettuce
- 1/4 cup filberts optional, toasted and chopped
- 2 tablespoons white wine vinegar
- 1 teaspoon dijon-style mustard
- 1 teaspoon parsley finely chopped
- 1/2 teaspoon chervile
- 1/2 teaspoon tarragon
- 6 tablespoons salad oil or olive oil
Cut rind off oranges, removing all the white pith. Cut each orange into 4 slices. Cut tomatoes into 4 slices each. Include some of the green onion tops when mincing the onions.
Line plates with lettuce. Arrange orange and tomato slices on plates, overlapping them. Sprinkle with the onion.
Measure vinegar, mustard, parsley, chervil, and tarragon in a small bowl. Whisk in the oil until mixture is emulsified. Set aside.
Chop and toast filberts.
Whisk dressing again before drizzling over salad. Sprinkle with filberts.