Ingredients
Vinaigrette
- 1 heaping tablespoon finely minced shallot
- 1 teaspoon agave nectar or honey
- 3 tablespoons orange juice
- 1 tablespoon cider vinegar
- ¼ teaspoon salt (rounded measure)
- ¼ cup extra-virgin olive oil
- ¼ cup plain yogurt (regular or Greek)
Salad
- ½ pound very fresh radicchio (any type)
- A handful of small arugula leaves
- About 6 perfect, crisp romaine leaves
- 2 oranges, sectioned
- 1/2 cup lightly toasted pistachios
Optional: Spread a bed of yogurt and/or couscous on the plate underneath the salad, as a bed to catch the dressing (and to make this more of a light main course).
Preparation
- Combine the shallot, agave or honey, orange juice, vinegar, and salt in a small bowl, and whisk to thoroughly blend.
- Keep whisking as you drizzle in the olive oil, keeping up the action until it is completely incorporated.
- Stir/whisk in the yogurt and mix until uniform. Cover and refrigerate until use.
- Have the cleaned, dried salad leaves in a large-enough bowl. Break them into bite-sized pieces as desired.
- Add about 6 tablespoons of the vinaigrette, tossing as you go, to thoroughly coat all the leaves. Add the orange sections toward the end, mixing them in gently so they don’t break.
- Sprinkle in the pistachios with the final toss, and serve pronto.
