Red Lettuce Quarters With Oranges
|Oak leaf/Leaf / romaine lettuce||8 Ounce (1 Medium Size Head, Red Variety)|
|Oranges||1 1⁄2 Pound (2 Large Sized)|
|Reduced-fat mayonnaise||1⁄4 Cup (4 tbs)|
|Sherry vinegar/Cider vinegar||1 Tablespoon|
|Canned green peppercorns||2 Teaspoon, drained and chopped|
Cut lettuce lengthwise through core into quarters.
Immerse in water and gently swish to remove dirt; shake gently to remove water.
Wrap in towels, slip into plastic bags, and chill 30 minutes or up to a day.
Grate enough orange peel to make 1/2 teaspoon.
Cut remaining peel and white membrane off oranges.
Over a bowl, cut between membranes to remove orange sections.
Squeeze membrane over bowl.
Drain off all the juice and measure; you need 3 tablespoons (save extra juice for another use).
Whisk together the 3 tablespoons orange juice, orange peel, mayonnaise, vinegar, honey, and peppercorns.
If made ahead, cover and chill fruit and dressing separately up to 4 hours.
On each of 4 salad or dinner plates, place 1 wedge of lettuce.
Top with equal portions of fruit and dressing.