For this bright and refreshing citrus salad, chef Eddie Hernandez of Taqueria del Sol uses an 80/20 blend of vegetable oil to olive oil. “If you’re going to use 100 percent olive oil when you do a salad,” he advises, “don’t add anything else. Pure olive oil is something you want to showcase; it doesn’t make for a good mixed dressing.”
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1 cup sugar
1/2 cup lime juice
1 cup olive oil blend (8 parts vegetable oil, 2 parts olive oil )
pinch of salt
1 serrano pepper
oranges (peeled and sliced into wedges)
tosted almonds (optional)
1. Place first five ingredients in a blender and puree. Chill until ready to use.
2. Arrange orange wedges on chilled romaine lettuce.
3. Drizzle with dressing, top with toasted almonds (optional).