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Cos and orange salad

Frank Camorra
Frank Camorra

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Zesty: This salad's zesty, cleansing flavours combine well with a range of dishes.
Zesty: This salad's zesty, cleansing flavours combine well with a range of dishes.Marcel Aucar

The crunch of cos lettuce and the tang of orange feature in this refreshing salad.

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Ingredients

  • 1½ baby cos lettuce, washed

  • 3 radicchio leaves, torn

  • ¼ fennel bulb, finely sliced

  • 2 eschallots, sliced

  • 6 manzanillo olives

  • 1 orange, peeled and cut into chunks

  • 1 lemon, juiced

  • ½ tsp dijon mustard

  • 100 ml extra virgin olive oil

  • salt and pepper

Method

  1. Place the first six ingredients in a mixing bowl and set aside. Place the lemon juice, mustard, oil, salt and pepper into a jar and shake well. Dress the salad well, working the dressing through all the ingredients with your finger tips. Place in a bowl and serve immediately.

    TIP

    For lettuce-based salads, rather than adding salt and pepper separately, I add extra seasoning to the dressing so it covers the whole salad.

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Frank CamorraFrank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.

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