- Dish type
- Green salad
Crisp cos lettuce and sweet orange slices are tossed with a light honey vinaigrette.
86 people made this
- 4 tablespoons red wine vinegar
- 175ml (6 fl oz) extra virgin olive oil
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 spring onions, sliced
- 1 large cos lettuce, torn into bite-size pieces
- 3 oranges, peeled and thinly sliced
MethodPrep:5min ›Ready in:5min
- In a small container with a tight-fitting lid, combine the vinegar, oil, honey, salt, pepper and spring onion. Close the lid and shake vigorously to blend.
- Place the cos lettuce into a large serving bowl. Drizzle over vinaigrette and toss to coat. Add orange slices and toss gently. Serve immediately.
Reviews & ratingsAverage global rating:(96)
Reviews in English (78)
by Jeanne A.
I have been making a similar salad for years and will suggest that you might like to add some toasted Walnuts or toasted slivered Almonds (for crunch). This is an EXCELLENT salad! Jeanne A.-31 Jan 2007
This was delicious and very light and refreshing. Maybe a bit too light in flavor. We tripled the green onion to really have the flavor come out, otherwise it would have been a bit bland. But with the additional green onion it was wonderful. We have salad every night with dinner, and this will make a nice addition to our repertoire, especially during the spring and summer months. Edited to add: We've since had this several times in the last month. I still recommend lots of green onion. I've started adding a couple TBSP of orange juice and some orange zest to really bring out the flavor of the dressing. With these changes I'd bump up my rating from a 4 to a 5. We also toss on some flavored almond slivers to complete the salad. Yummm!-02 Apr 2007
Delicious! I didn't use the oranges or green onion. Instead I tossed it with dried cranberries, almonds and feta. This was quick, easy, and delicious!-06 Mar 2006
Mini Cos Lettuce Salad
An important part of a mother’s job is to get your kids to enjoy eating vegetables. It’s a task I was failing at until I created this tasty, yet simple salad. This dish is one that evolved from necessity when I discovered that my son Vincent was simply not going to eat cooked vegetables – no matter what I did to make them appetising.
After many dinner time battles, I decided that I needed to get a little more creative and developed this sweet, but healthy salad. Much to my surprise, Vincent loved it and I’ve made it literally thousands of times since. No, it’s not cooked vegetables, but it provides a huge range of nutrients and tastes far better than bland old mashed potato.
It’s a simple dish but is transformed from boring to fantastic by the dressing. My son still loves it and he’s now at Uni. We serve it as a side salad and it goes nicely with grilled fish or chicken. It’s hard to ruin this lovely salad, but it is important to make sure you have good, crisp lettuce, fresh tomatoes, and crunchy capsicum. We eat this salad almost every day, so obviously we think it is pretty good. I hope you enjoy it too.
Duck, orange and coriander salad
2 duck breasts
2 star anise
½ tsp white peppercorns
8 whole cloves
4 blood oranges (or normal oranges)
1 tbsp red-wine vinegar
2 tsp maple syrup
2 tsp lemon juice
2 tbsp olive oil
½ a large fennel
15g picked coriander leaves
1 tbsp coriander seeds, toasted in a hot pan for 2 minutes
20g rocket leaves
½ medium radicchio
Score the skin of each duck breast in four shallow parallel incisions. Repeat with four perpendicular incisions and place in a bowl. In a spice grinder, process the star anise, peppercorns and cloves to a rough powder. Tip this over the meat, add half a teaspoon of salt and massage into the meat. Cover and leave for an hour or two, or overnight.
Heat the oven to 190C/375F/gas mark 5. Juice two of the oranges (you need 100ml of juice) and pour into a small saucepan along with the vinegar and maple syrup. Simmer for 10 minutes, or until reduced to about two tablespoons of liquid, pass through a fine sieve and set aside to cool. Whisk in the lemon juice, olive oil and a quarter- teaspoon of salt.
Put a cast-iron pan over high heat. Lay in the duck breasts skin side down, sear for two minutes on each side, then transfer to the oven for four to six minutes, until the meat is cooked medium-rare. Remove from the oven and set aside to cool down.
Cut the fennel lengthways as thinly as possible, ideally paper-thin. Place in a large mixing bowl and add the coriander leaves, coriander seeds and rocket. Separate the radicchio leaves, cut them into 2cm strips and add to the salad. With a small, sharp knife, peel the skin and pith from the two remaining oranges, cut the flesh horizontally into 0.5cm-thick slices and add to the salad. Cut the cool duck breast into 0.5cm-thick slices and add this to the salad, too, along with any meat juices that accumulate on the board. Pour in the dressing, toss gently, taste for seasoning and serve.
FENNEL & CLEMENTINE ORANGE SALAD
• 6 Clementine oranges (or substitute tangerines), cut into supremes, (see below).
• 1 large fennel bulb
• 2 teaspoons fennel seeds
• Fennel fronds, as needed
• Parsley, chopped, to taste
• 4 tablespoons orange juice
• Salt & pepper to taste
• 4 tablespoons extra virgin olive oil
To make orange supremes, or any citrus fruit for that matter, take the heel of a chef’s knife and slice the fruit, between the skin and the flesh, in a curving stroke, from its north pole to its south. You want to remove all of the rind while losing the least amount of flesh. Once the rind is removed you will be able to see thin sheets of the pith which separate the fruit’s segments. Slice the sides of the segments right next to the pith and remove them. This will produce clean segments of flesh devoid of any skin.
Cut some of the fennel fronds off. The fronds are the tiny green leaves at the top of the stalk. Cut off the bulb and remove its outer layer if it is brown or discolored. Cut the bulb in half and then cut it crosswise into thin strips. Mix the oranges, fennel, fennel seeds, fennel fronds, and parsley.
In a bowl whisk the orange juice with salt and pepper. Drizzle in the olive oil, constantly whisking, until it is completely incorporated. Toss the salad with the dressing and serve.
- 2 tablespoons olive oil
- 2 tablespoons white-wine vinegar
- 2 teaspoons grainy mustard
- Coarse salt and ground pepper
- 1 small head romaine lettuce, sliced
- 1/2 cup chopped oil-packed roasted red peppers, drained
- 1/2 cup roasted almonds, chopped
- 1 can (15 ounces) chickpeas, rinsed and drained
- 1 orange bell pepper (ribs and seeds removed), cut into 1-inch pieces
In a small bowl, whisk together oil, vinegar, and mustard season with salt and pepper. Divide dressing between two small airtight containers. Divide lettuce, roasted peppers, almonds, chickpeas, and bell pepper between two medium airtight containers. Refrigerate, up to overnight. To serve, pour dressing over salad, seal, and shake to combine.
Fennel and Orange Salad Ingredients
I served this citrus salad with a simple orange balsamic dressing. Here&rsquos what you&rsquoll need for the salad and dressing:
- Fennel bulb
- White balsamic vinegar
- Orange juice
- Olive oil
- Salt and pepper
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
To make the pickled red onions, toast the bay leaf, black pepper, cumin and coriander seeds in a frying pan over medium heat until fragrant (1 to 2 minutes). Place in a heatproof bowl with red onion and garlic.
In a saucepan, bring the cider vinegar, sugar and salt to a simmer, then pour this over onion mix. Allow to cool and place in fridge to pickle overnight.
To make the dressing, bruise the habanero and brown onion using a mortar and pestle. Transfer to a small bowl, add the salt and lime juice and marinate for at least 10 minutes. Add sugar, orange juice, salt and olive oil, and whisk until dissolved. Adjust seasoning and heat to taste.
Preheat barbecue to high. Grill corn, turning regularly, for 15-20 minutes or until lightly charred and tender. Set aside to cool, then cut kernels from cobs.
Layer lettuce, cucumber, corn, pickled onions and coriander on a serving plate. Drizzle with dressing to taste.
Total time: 10 mins
Dietary preferences: Vegetarian, Nut-free, Gluten-free
- 150g watermelon, cut into 2.5cm cubes
- 150g assorted cherry tomatoes, halved
- 4-5 cos lettuce leaves, roughly chopped
- ¼ small red onion, sliced
- 1 small handful fresh mint leaves, shredded
- 40g low-fat salt-reduced feta cheese, crumbled
- 5 fresh basil leaves, finely shredded
- 1 tbsp fresh orange juice
- 1 tbsp fresh lemon juice
- 1 tsp honey
- 2 tbsp olive oil
- salt and freshly ground pepper, to taste
1. To make the dressing, whisk the basil leaves, orange juice, lemon juice and honey together in a small bowl. Slowly pour in the olive oil, whisking constantly, to form an emulsion. Season with salt and pepper, if desired.
2. Place the watermelon, tomatoes, cos lettuce, onion and mint in a mixing bowl. Drizzle over the dressing and toss gently to combine.
3. Place the salad in a serving bowl, sprinkle over the feta and serve immediately. Enjoy!
* Results may vary. Strict adherence to the nutrition and exercise guide are required for best results.
Nicoise Salad with Grilled Salmon Recipe
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Dietary preferences: Pescatarian, Gluten-free, Nut-free, Dairy-free
- 1 large egg
- 1 medium potato, peeled and cut into 3 cm cubes
- 6 green beans, ends trimmed and halved
- 2 tsp olive oil
- juice of ½ lemon
- ½ tsp dijon mustard
- ¼ garlic, crushed
- ½ tsp fresh dill, finely chopped, plus extra to garnish (optional)
- ½ tsp honey
- 2 tsp Cajun spice
- 100g salmon fillet, skin removed and deboned
- 5 cherry tomatoes, halved
- ¼ small red onion, thinly sliced
- 4 kalamata olives, pitted and halved
- 1 large handful cos lettuce leaves
- sea salt and freshly ground black pepper, to taste
1. Place the egg in a saucepan and fill with cold water until it covers the egg by 2 cm. Bring to the boil over high heat. Reduce the heat to low and simmer, covered, for 7-8 minutes. Remove the egg with a slotted spoon and place in a bowl of iced water. Leave for 1 minute. Gently tap the egg on the bench to crack the shell and peel. Cut the egg in half.
2. Add 5 cm of water to a saucepan and insert the steamer basket. Cover with a lid and bring the water to the boil over high heat, then reduce the heat to medium. Add the potato and steam for 8-10 minutes or until tender. Set aside to cool.
3. Add the beans and steam, covered, for 2-3 minutes or until tender-crisp. Refresh under cool running water and drain well. Set aside.
4.To make the dressing, whisk the olive oil, lemon, mustard, garlic, dill and honey together in a small bowl.
5. Place the Cajun spice mix on a flat plate. Light coat both sides of the salmon with the spice, shaking off any excess.
6. Heat a non-stick fry pan over medium-high heat and spray lightly with oil spray. Add the salmon and cook for 5-6 minutes, or until cooked to your liking, turning occasionally.
7. Place the potato, beans, tomatoes, onion, olives and lettuce in a mixing bowl. Drizzle over the dressing, season with salt and pepper, if desired, and toss gently to combine.
8. To serve, place the salad in a serving bowl and top with the salmon and egg. Sprinkle with extra dill, if desired. Enjoy!
* Results may vary. Strict adherence to the nutrition and exercise guide are required for best results.