Valencian Salad (Ensalada Valenciana)

Name: Valencian Salad (Ensalada Valenciana)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon fresh thyme, chopped; 1 Tbsp honey; 2 navel oranges; 177 milliliters olive oil; 237 milliliters kalamata, oil-cured, or Sicilian olives, pitted; 1 medium red onion, cut in 1/2, then into 1/4-inch slivers; 1 head romaine lettuce; 6 servings Kosher or fine sea salt and freshly ground black pepper; 59 milliliters white wine vinegar

Valencian Salad (Ensalada Valenciana) might be just the side dish you are searching for. One portion of this dish contains around 2g of protein, 31g of fat, and a total of 332 calories. This gluten free, dairy free, and primal recipe serves 6. From preparation to the plate, this recipe takes approximately 30 minutes. Head to the store and pick up sicilian olives, honey, olive oil, and a few other things to make it today.

Instructions

Discard any brown or wilted leaves from the romaine. Separate the head into individual leaves. Trim the thick center ribs from the romaine leaves, and tear the rest of the leaf into bite sized pieces. Wash and dry the lettuce, preferably in a salad spinner. The romaine may be cleaned up to a couple of hours before serving; refrigerate it in a serving bowl covered with a damp towel.

Ingredients you will need

Lettuce

Romaine

Ribs

Equipment you will use

Salad Spinner

Bowl

Cut the tops and bottoms off the oranges with a paring knife. Trim off the skin, removing as much of the white pith as possible.

Ingredients you will need

Orange

Equipment you will use

Knife

Remove the sections from between the membranes with a paring knife. Work over a medium bowl to catch any juice from the oranges. Set the orange segments aside in a small bowl.

Ingredients you will need

Orange Slices