Spring Lettuces and Herbs with Oranges and Pistachios

June 30th, 2010 by Erin Gennow
Spring Lettuces and Herbs with Oranges and Pistachios

Spring Lettuces and Herbs with Oranges and Pistachios

I love the combination of flavors in this salad.  The fragrant basil and dill are excellent with the sweet tang of the orange.  The pistachios add a salty, savory note.  And of course, the spring lettuces as the main ingredient make the whole dish light and refreshing.  Utilizing citrus zest and juice in the dressing adds additional bright, tangy and sweet flavors to the salad.

Prep Time: 10 minutes

Serves: 2 as a main dish or 4 as a side


10oz. spring mix baby lettuces

1 tablespoon fresh basil, chopped

2 teaspoons fresh dill, chopped

¼ cup shelled toasted, salted pistachios

1 orange, zested and supremed (extra juice collected for dressing)

1 lemon, juiced and zested

White wine vinegar if needed-added to the lemon juice and orange juice to equal 2 tablespoons

4 tablespoons extra virgin olive oil

1 tablespoon honey (or to taste)

Sea salt to taste (or kosher salt)

Parmigiano-Reggiano, thinly shaved with a sharp vegetable peeler


First zest the orange and lemon.

Juice the lemon.

Now supreme the orange and collect as much juice as possible.  To do this cut off the bottom and top ends of the orange (the peel and the white pith).  Lay the orange on one cut end, and cutting in sections, run your knife from top to bottom to remove the peel and the pith along the sides of the orange.  You will most likely cut off some of the orange flesh in the process.

Supreming an Orange

Supreming an Orange

Supreming an Orange

Supreming an Orange

Next, using a paring knife cut down into the orange along the membrane of an orange segment and peel the segment away from the opposite membrane to which the segment is still attached.  Work over a bowl to do this to collect the juice.  Keep cutting each segment out from the membrane this way.

Supreme from an Orange

Supreme from an Orange

In the bottom of a large serving bowl pour in the lemon and orange juices and the 1 tablespoon of honey.  Whisk the ingredients together.  Then, while whisking continuously, slowly drizzle the 4 tablespoons of extra virgin olive oil into the bowl.  Season with salt to taste.

Add the orange segments and the ¼ cup pistachios to the bowl.

Tear the lettuce into desired size pieces and add the lettuce to the bowl.  Add in the chopped herbs.  With clean hands, toss the lettuce, oranges, and pistachios with the dressing.

Once the lettuce is coated in the dressing, top the salad with thin shavings of Parmigiano-Reggiano cheese.


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