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1/4 cup lime juice from 2 limes
2 small cloves garlic , minced
1 medium jalapeño chile , minced (about 1 tablespoon)
1 teaspoon cumin seed , toasted in small dry skillet over medium heat until fragrant and golden, about 4 minutes
1 teaspoon grated orange zest
1/4 cup olive oil
Table salt and ground black pepper
2 medium heads romaine lettuce , leaves separated, washed, dried, and torn into small pieces (about 9 cups firmly packed)
1 cup fresh cilantro leaves , washed, dried, and stemmed (about 1 quart)
1/2 medium red onion , sliced thin
1 avocado (preferably Haas), halved, pitted, and sliced 1/4-inch thick
2 large oranges , segmented
1. Whisk lime juice, garlic, jalapeño, cumin, and orange zest in medium bowl; whisk in oil. Season to taste with salt and pepper.
2. Pour all but 2 tablespoons dressing over lettuce and cilantro; toss to coat. Toss onion and avocado in remaining dressing. Divide dressed greens among individual plates; arrange a portion of onion, avocado, and orange segments on greens. Serve immediately.
Pedroncelli Winery ~ A Sonoma County Tradition Since 1927