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.


© 2017 by Chef Sharon Davies-Tight, artist, author, animal-free chef, activist. IT'S free to read, and share with proper credit, not to own or share as your own. CHANGING a few words doesn’t alter the DNA of the work. LIKE a mother knows her children no matter the alterations in appearance, I know my gift when I see it on someone else, even when portions are replaced with a poacher’s words. IF you receive the goods, you are as much a poacher of talent, words and images as the poacher who stole them – no matter the purpose. I am not free and you are making me less free by stealing my intellectual material and putting other peoples names to it. CHANGING A FEW WORDS PROVES YOU KNOW YOU'RE LIABLE. STEALING another person's intellectual material isn't flattery; it's stealing. ~ Sharon Lee Davies-Tight

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