Ingredients
- 1 head leafy lettuce
- 1 head romaine lettuce
- 1 long european cucumber
- 1 fresh beet (8-oz)
- 3 tablespoon orange juice
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 2 teaspoon dijon style mustard
- 2 teaspoon orange grated rind
- 1/2 teaspoon salt
- 2/3 cup vegetable oil
Preparation method
- Separate the head of leafy green lettuce into individual leaves. Wash and blot dry with paper toweling. Gather half the leaves together and then cut crosswise into 1 inch wide strips.
- Repeat with the romaine lettuce. Alternate whole leaves of the lettuce and romaine around the inside edge of a large salad bowl. Fill the center with shredded lettuce and romaine. Cover with damp paper toweling.
- Refrigerate until serving time. Scrub and cut the cucumber in half lengthwise; cut crosswise into thin half-moons. Place in plastic bag and refrigerate. Combine orange juice, lemon juice, honey, mustard, orange rind and salt in small bowl.
- Whisk in oil until well blended. Refrigerate until ready to use. Pour about half the dressing over lettuce strips; toss to coat. Arrange cucumbers in circles in center; arrange shredded beet around cucumber. Serve with remaining dressing.
Posted by Chef M.H. on August 10th, 2010
