1 medium orange
1 garlic clove, halved
1/2 cup curly-leaf lettuce, washed and drained, cut into thin strips (20g)
3 celery stalks, washed and drained, cut into thin strips
1 small red onion, cut into rings (80g)
1 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley
For the dressing
1 teaspoon salt or to taste
2 tablespoons vinegar
1 tablespoon mustard in seed form or prepared mustard
1 1/2 tablespoons olive oil
1 medium orange
1 garlic clove, halved
1/2 cup curly-leaf lettuce, washed and drained, cut into thin strips (20g)
3 celery stalks, washed and drained, cut into thin strips
1 small red onion, cut into rings (80g)
1 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley
For the dressing
1 teaspoon salt or to taste
2 tablespoons vinegar
1 tablespoon mustard in seed form or prepared mustard
1 1/2 tablespoons olive oil
Peel the orange, removing the white pith
Cut into chunks on a plate or bowl, reserving the juice
Rub the inside of a salad bowl with the garlic clove and add the lettuce and celery strips
Add the orange and onion and parsley
Make the dressing: in a small bowl, mix well the salt, reserved orange juice, vinegar, and mustard
Add the olive oil in a stream, whisking constantly with a hand mixer until an emulsion forms
Dress the salad and serve
52 calories per serving
