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It’s Winter Citrus Season – these low acid, sweet Cara Cara navel oranges entice a Caesar-style dressing with zest! A Wonderful – Simple Salad with crunch and a daily dose of garlic.

Little Gem Salad with Cara Cara Caesar-ish Dressing with Garlic Parmesan Toasts

It’s Winter Citrus Season – these low acid, sweet Cara Cara navel oranges entice a Caesar-style dressing with zest! A Wonderful – Simple Salad with crunch and a daily dose of garlic.

The perfect winter salad with Little Gem Lettuce, Garlic-Parmesan Toasts, Cara Cara Oranges and my “Caesar-ish” Dressing

It’s Winter Citrus Season – these low acid, sweet Cara Cara navel oranges entice a Caesar-style dressing with zest! A Wonderful – Simple Salad with crunch and a daily dose of garlic.

Ingredients

1 recipe Cara Cara Orange Ceasar-ish Dressing

6 heads little gem lettuce, (can substitute Bibb lettuce, 3 cups)

1 medium cara cara orange, sliced and quartered, or peeled and sliced halfmoon shape

12 thin slices french baguette, see recipe below

4 tablespoons parmesan reggiano cheese, grated – for garnish

Instructions

1

Make Cara Cara Orange Ceasar-ish Dressing.

2

Wash and dry the small heads of little gem lettuce. Cut them in half.

3

On four salad plates or bowls, add 3 lettuce halves, (can also place in a salad bowl.)
Layer with 3 garlic -parmesan baguette toasts and a portion of cara cara oranges – in each bowl.

4

Drizzle a good portion of dressing over all, and scatter some extra grated parmesan on top.

5

Garlic -Parmesan Baguette Toasts:
Preheat oven to 425 degrees.
Lay 12 thinly sliced pieces of baguette bread  on a rimmed baking sheet.
Put 2 tablespoons of extra virgin olive oil in a small bowl, brush on top sides of the bread.
Bake in the hot oven for 5 minutes or until just golden around the edges.
Remove from oven. Peel a garlic clove, and rub into the tops of each baguette, discard extra garlic (or save for another recipe.)
Scatter 2 T. of grated parmesan over the slices, and top with 1/2 teaspoon of fresh thyme.

6

Place back in the oven until the cheese is melted, and the toasts are golden and crisp.
Scatter a pinch of sea salt over, if desired.

This recipe may not be reproduced without the consent of its author, Karen Sheer

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