At the restaurant, they use Champagne in the salad dressing. We've simplified it with white wine vinegar, but if you've got a bottle of the bubbly open, feel free to substitute.
Recipe information
Yield
Makes 4 servings
Ingredients
3/4 cup olive oil
1/4 cup white wine vinegar
2 teaspoons grated orange peel
1 1/2 teaspoons frozen orange juice concentrate, thawed
1/2 red onion, very thinly sliced
1 head of butter lettuce, leaves coarsely torn (about 8 cups)
2 large oranges, peel and white pith removed, thinly sliced into rounds
Preparation
Whisk oil, vinegar, orange peel, and juice concentrate in medium bowl. Season with salt and pepper. Add onion; marinate 30 minutes, stirring often. Divide lettuce among 4 plates. Top with orange slices. Ladle dressing with onion over.
