A refreshingly different salad to serve with poultry or pork, Romaine and Orange Salad has a delightfully aromatic flavour.
2 fl. oz. olive oil
1 tablespoon vinegar
8 tablespoons finely chopped fresh mint, crushed »V’
1 cos lettuce, washed, separated into leaves and shaken dry
4 oranges, peeled, white pith removed and thinly sliced
2 lemons, peeled, white pith removed and thinly sliced
1 tablespoon castor sugar
1 teaspoon salt
½ teaspoon black pepper
4 mint sprigs
Pour the oil and vinegar into a small bowl and add the crushed mint. Set the bowl aside for 30 minutes.
Meanwhile, line a large salad bowl with the lettuce leaves.
Place the orange and lemon slices in a large mixing bowl. Sprinkle over the sugar and season with the salt and pepper.
Pour the mint dressing over the fruit and, with two large spoons, carefully toss the fruit, coating it thoroughly with the dressing.
Spoon the fruit mixture on to the lettuce and garnish with the mint sprigs. Serve at once.