Orange salad with lemon balm
4 servings
20 minutes
Orange and lemon balm salad is a refreshing and aromatic dish of Austrian cuisine filled with bright citrus notes. Its roots trace back to the traditions of light fruit salads popular in Europe. The juicy flesh of oranges harmonizes with the crispy leaves of iceberg lettuce, while lemon balm adds a delicate herbal touch. The dressing made from orange and lemon juice with vegetable oil, salt, sugar, and white pepper enhances the sweetness of the fruits. This salad is perfect as a light appetizer or refreshing side dish for meat dishes.
1
Wash and dry the iceberg lettuce leaves.
- Green salad leaves: 100 g
2
Peel the oranges, separate the flesh from the membranes, and cut into small pieces.
- Oranges: 500 g
3
Chop the lemon balm.
- Lemon balm: 1 bunch
4
For the dressing, mix lemon juice with orange juice, add oil, salt, sugar, and white pepper.
- Lemon juice: 2 tablespoons
- Orange juice: 3 tablespoons
- Vegetable oil: 3 tablespoons
- Sugar: 1 tablespoon
- Salt: to taste
- Ground white pepper: to taste
5
Place the orange flesh on salad leaves, dress with sauce, and sprinkle with lemon balm.
- Oranges: 500 g
- Green salad leaves: 100 g
- Lemon balm: 1 bunch
