ORANGE SAFFRON SALAD
Crisp greens and cuts of fresh orange dressed with a saffron vinaigrette!
Serves 4
1/4 c. olive oil
1-1/2 T. white Balsamic vinegar
1/2 t. onion powder
1 tiny pinch powdered saffron
fresh finely ground black pepper
salt to taste
8 c. crisped torn greens (butter and bronze lettuce, or field greens)
2 oranges, peeled and segmented
In large bowl combine olive oil, vinegar, onion powder, saffron and black pepper. Stir briskly with fork till thickened, then salt to taste.
Place greens into dressing, toss gently and serve.
Notes: Sometimes simple is all we want. Go easy with the saffron; a speck is all you need.
To segment orange: Peel entire orange, removing all of the white coating under the peel. Using a small sharp knife, run the knife between each membrane on either side of each segment of fruit, moving from tip to tip. Lift out each segment.
CHEF DAVIES-TIGHT™ 