15 minutes
A refreshing salad featuring oranges, romaine lettuce, and a sweet sherry dressing, capturing the essence of Andalusia.
Oranges, peeled and sliced
each
Romaine Lettuce, cut into wide strips
each
Sweet Red Onion, finely chopped
each
tablespoons
tablespoons
Pedro Ximénez Wine
tablespoons
to taste
1. Peel and Slice Oranges
Peel the oranges carefully, making sure to remove all the pith. Slice the oranges crosswise into thin rounds.
2. Prepare Romaine Lettuce
Cut the romaine lettuce into wide strips and arrange it evenly on a large platter.
3. Assemble Salad
Lay the orange slices over the bed of romaine lettuce and sprinkle the finely chopped sweet red onion on top.
4. Prepare Dressing
Whisk together the extra virgin olive oil, sherry vinegar, and Pedro Ximénez wine in a small bowl.
5. Dress and Season Salad
Drizzle the dressing evenly over the salad and season with salt to taste.
Choose a variety of citrus fruits to add complexity and a range of flavors and textures. Blood oranges, navel oranges, mandarins, and grapefruits are all excellent choices. Ensure the citrus is ripe and juicy, as it will be a centerpiece of the salad.
To create a professional look and eliminate the bitter pith, use a technique called 'supreming' to segment your citrus. This not only looks elegant but also improves the eating experience.
The dressing hinges on the quality of the sherry vinegar. Look for a high-quality vinegar, ideally one that has been aged, as it will lend a rich, nuanced sweetness and a smoother finish to the dressing.
Taste as you go when making the sweet sherry dressing. The key is achieving a balance between sweetness, tanginess, and richness. If the dressing is too sweet, add a touch more vinegar or a squeeze of fresh lemon juice; if too tangy, a little more olive oil or a pinch of sugar can help.
If your salad includes nuts or seeds, such as almonds or sunflower seeds, toast them lightly before adding them to the salad. Toasting enhances their flavor and adds a delightful crunch. Be careful not to burn them – a few minutes in a dry pan or a moderate oven is usually enough.
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