Red Lettuce Spear With Beans & Tangerine Mayonnaise
|Red leaf lettuce head||3⁄4 Pound (1 Head)|
|Green beans||3⁄4 Pound, stem ends snapped off|
|Olive oil/Salad oil||1⁄2 Teaspoon|
|Tangerine juice/Orange juice||2 Tablespoon|
|Bell pepper||1 Small, stemmed, seeded, and cut vertically into 16 strips (Red / Yellow)|
|Tangerines/Small oranges||2 Medium, each cut into 8 wedges|
Cut lettuce vertically into eighths through core and leaves.
Trim away most of core, but keep leaves attached.
Rinse lettuce and discard any bruised leaves; drain.
Wrap in paper towels, place in a plastic bag, and refrigerate for at least 30 minutes or until next day.
In a 4- to 5-quart pan, bring 3 inches of water to a boil over high heat.
Add beans; cook, uncovered, until barely tender when pierced, 2 to 3 minutes.
Drain beans well, then immediately immerse in cold water until cool; drain again.
Mix beans with oil.
On each of 8 salad plates, lay a section of lettuce and a cluster of beans.
Sprinkle lettuce evenly with tangerine juice.
Spoon 1/8 of the Tangerine Mayonnaise at base of each cluster of beans; garnish mayonnaise with bell pepper strips.
Offer tangerine wedges to squeeze onto salads.