One of my favorite restaurants in Seattle is Ocho. Their lovely tapas selections make me so happy, though the bill tends to add up a bit, so I’ve recreated one of their dishes. It’s a simple butter lettuce salad with oranges, chives, and toasted almonds.
orange (one per entrée-sized salad)
chives (possible to sub scallions, but the flavor won’t be as delicate)
extra virgin olive oil
salt and pepper
Wash and shred butter lettuce. Make sure lettuce is completely totally dry. Chop chives, peel orange (I just use a knife) and cut into chunks. Toast almonds until light brown. Chop optional (cooked) chicken.
To make the dressing, put vinegar in a bowl, add a spot of the mustard, beat with a fork. Drizzle olive oil into to emulsify, season with salt and pepper. Pour most of the dressing off into a custard cup or similar.
Toss lettuce in bowl, adding a bit more dressing as needed to coat leaves evenly. Place on chilled plate, top with other ingredients, drizzle with a bit more dressing. Another optional add-in to make salad more of a meal is shaved curls of Parmesean cheese.