I had to beg for this recipe. BEG! It belongs to my fabulous friend Lindzee Frei of CordonPink. I urge you to go to her site to check it out. Her recipes are absolutely amazing. She is super generous and loves to entertain often. High five for me. Whenever we get to eat over at her place you know you are going to be living large that night with a full on 5 course meal. Everything she makes is divine but when I tasted this salad of her’s a couple of weeks ago…blisssssss. I was obsessed. She always makes her salad dressings from scratch, something I never do. But after this salad, I am sold. Throw out the Hidden Valley bottles. You are done with those from this day forward.
My biggest gripe about eating this salad at her house was that I couldn’t ONLY eat this salad. So I decided to make it into a main course by adding some thinly sliced fillet mignon.
1/2 cup soy sauce
1 cup orange juice
3 cloves garlic, minced
2 Tbsp grated ginger (I strongly believe that everyone should own a Microplane. I probably use it at least once a week.)
Add steak and allow to marinate for 3 hours.
Grill and slice thinly.
Recipe Source: CordonPink.com by Lindzee Leanne Frei.
2 Avocados Diced
3 Oranges Cut into segments with white pith removed
½ Fennel Bulb chopped into small pieces
Citrus Vinaigrette (Recipe below)
2 Heads of romaine or any mixed greens washed and cut into bite size pieces
Add avocados, oranges and fennel to a small container with a lid. Pour dressing over fruit and fennel. Let marinate in the fridge for 2-3 hours.
When ready to serve, remove from fridge and pour entire mixture over the mixed greens. Mix well and eat!
Zest of one lemon
Juice of one lemon
1 Tablespoon Red Wine Vinegar
1 Teaspoon Dijon Mustard
1 Tablespoon White Sugar
1 Clove Garlic Minced
Lawry’s seasoning salt to taste (or any seasoning salt)
¼ Cup Olive Oil
Add zest, lemon juice, red wine, mustard, sugar, garlic and seasoning salt to a small mixing bowl.
Slowly drizzle in olive oil whisking well to combine until it emulsifies.