Recipe Courtesy of Paula DeenServings: 2 to 4
Prep Time: 10 min
Difficulty: Easy
Dressing:
6 tablespoons buttermilk
1 tablespoon fresh lemon juice
2 teaspoons finely chopped shallot
1/2 teaspoon chopped fresh tarragon
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
Salad:
1 head Boston lettuce, torn into pieces
2 medium navel oranges
1 pint strawberries, hulled and quartered
1/2 cup pitted dates, thinly sliced crosswise
For the dressing: Whisk together the buttermilk, lemon juice, shallots and tarragon in a bowl. Slowly whisk in the olive oil. Season with salt and pepper.
For the salad: In a bowl, coat the lettuce with all but 1/4 cup of the dressing. Arrange the lettuce on individual serving plates.
Cut off the top and bottom of each orange, just exposing the flesh. With a sharp knife, follow the curve of the fruit to cut away the peel, completely removing the white pith. Slice out each segment of fruit, cutting in along the membrane. Divide the oranges, strawberries and dates among the plates. Drizzle with the remaining dressing.
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YUM YUM!
By SHARRRRRRRY on August 12, 2012
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Join Paula at the Metropolitan Cooking and Entertaining Show in Washington, DC. Tickets on sale now.
Join Paula, Bobby and Jamie for a book signing at Uncle Bubba’s Oyster House in Savannah from 10 am to 12 pm. Trolley service available in Johnson Square from 8:30 AM to 1:30 PM. Only 350 tickets will be given out starting 1 hour before the book signing. No cameras permitted; a professional photographer will be on site to take your photo.
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