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This salad goes so nicely with so many meals, you might find yourself eating it every couple of days when blood oranges are in season. The bright pink color of the dressing is a welcome sight in the middle of winter, and the combination of crunchy, slightly bitter romaine with crisp hearts of palm and juicy blood oranges is one you won’t forget.
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Ingredients
For 4 Serving(s)
hearts-of-palm-and-blood-orange-salad
- 2 blood oranges
- 1/2 t Dijon mustard
- 1 T lemon juice
- salt
- pepper
- 4 T olive oil
- 14 oz hearts of palm
- 1 Romaine lettuce head
Hearts of Palm and Blood Orange Salad Directions
- Slice the ends of each orange. Set on a cutting board and peel with a paring knife, removing most of the pith. Working over a bowl, slice each orange into segments, allowing the segments and juice fall into the bowl. Squeeze the juice from the leftover fruit into the bowl.
- In a large bowl, whisk together the mustard and lemon juice. Add salt and pepper, and the reserved blood orange juice. Whisk in the olive oil. Add the hearts of palm and gently turn them in the vinaigrette.
- Place the lettuce in a large serving dish. Arrange the hearts of palm and blood orange segments on top, and drizzle with vinaigrette. Drizzle a little more olive oil over the salad and serve.