This light and tasty salad comes to us from acclaimed chef Eddie Hernandez, whose contemporary take on Southern cuisine is enlivened by the flavors of Mexico.
1. Cut tops and bottoms from oranges; discard. Remove white pith with a sharp knife, and cut orange segments free from membranes.
2. Divide chilled lettuce among eight plates. Arrange orange segments on top of lettuce.
3. Drizzle with dressing (see below), and garnish with almonds. Serve immediately.
1. Put all dressing ingredients in a blender; puree.
2. Taste and adjust seasonings as desired. Chill until ready to use.
3. Dressing will keep, covered and refrigerated, for 1 week. Makes 2 cups.
Nutritional Information: Calories: 400; Fat: 31g; Cholesterol: 0mg; Sodium: 20mg; Total Carbohydrates: 24g; Dietary Fiber: 6g; Sugars: 26g; Protein: 3g.
Excerpted from Turnip Greens & Tortillas by Eddie Hernandez and Susan Pickett. Copyright © 2018 by Eddie Hernandez and Susan Pickett. Reproduced by permssion of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved. Photograph by Angie Mosier.