1 medium orange
1 clove of garlic, cut in half
1/2 cup of curly-leafed lettuce, washed and dry, cut into thin strips (20 g)
3 small orchids (300 g), washed and dry, cut into thin strips
1 small onion (80 g), cut into rings
1 tablespoon of fresh thyme, chopped
For the dressing
1 teaspoon of salt
2 tablespoons of vinegar
1 tablespoon of prepared mustard or mustard seeds
1 1/2 tablespoons of olive oil
1 medium orange
1 clove of garlic, cut in half
1/2 cup of curly-leafed lettuce, washed and dry, cut into thin strips (20 g)
3 small orchids (300 g), washed and dry, cut into thin strips
1 small onion (80 g), cut into rings
1 tablespoon of fresh thyme, chopped
For the dressing
1 teaspoon of salt
2 tablespoons of vinegar
1 tablespoon of prepared mustard or mustard seeds
1 1/2 tablespoons of olive oil
Peel the orange and remove the white pith
Cut into wedges over a plate or bowl, reserving the juice
Mash the garlic in the salad bowl and add the lettuce strips, orchids, orange, onion, and thyme
Prepare the dressing: in a small bowl, mix the salt, reserved orange juice, vinegar, and mustard
Add the olive oil in a thread, stirring always with a wooden spoon (chicote), until a consistent mixture forms
Dress the salad with the dressing, stir well, and serve immediately
52 calories per serving
