Recipe information
Yield
Makes 8 Servings
Ingredients
3
tablespoons fresh lemon juice
2
tablespoons minced shallot
2
1/4 teaspoons chopped fresh thyme
1
1/2 teaspoons grated orange peel
1
/2 cup extra-virgin olive oil
1
1/2 5-ounce bags baby greens or 12 cups torn mixed greens (such as arugula, sorrel, watercress, radicchio, and endive)
4
green onions, thinly sliced
1
/2 cup thinly sliced radishes
1
/2 cup chopped fresh dill
3
oranges, peeled, halved, cut crosswise into half-circles
Need to make a substitution?
Preparation
Step 1
Combine lemon juice, shallot, thyme, and orange peel in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover; chill. Bring to room temperature and whisk to combine before using.
Step 2
Combine greens, green onions, radishes, and dill in large bowl. Toss with enough dressing to coat. Add oranges; toss again and serve.