- 2 oranges
- 1 small romaine lettuce
- 1/2 sweet read onion, finely chopped
- 3 tablespoons extra virgin olive oil
- 1 tablespoon sherry vinegar
- 1 tablespoon sweet wine or port
Peel the oranges so that no pith is left; cut them into slices crosswise; but the lettuce into wide strips (I think this means 90 degrees to the leaf); arrange on a platter and sprinkle on the onion.
Just before serving beat the oil, vinegar, wine or port and a little salt with a fork and pour over the salad tossing gently.
Not in the original recipe, but adding some black olives would seem to do no harm.