Fresh-tasting and bright, this emerald and orange salad suits grilled fish or roasted pork or duck; or serve after a tofu main dish.
2 medium headsstem lettuce (1 to 1½ pounds each)
1 small bunchcilantro (coriander)
2scallions (green onions)
4 small-medium Clementines or other small seedless mandarins or tangerines
1tablespoonmild vegetable oil, such as grapeseed or canola
Remove leaves from lettuce stems. Choose a few handfuls of the smallest ones; rinse, spin-dry, then chill. Refrigerate remaining leaves for another use. Pare off all fibrous pale (and bitter) peel from stems. Cut stems crosswise into 4-inch-thick slices (about 2 cups).
Nip off enough cilantro leaves to make ¼ cup, very tightly packed. Rinse and spin-dry. Slice enough scallion greens to make ¼ cup lightly packed (reserve white part for another use). Scrub 1 Clementine and grate ¼ teaspoon zest.
Combine zest, salt, and lemon juice in blender or small food processor. Halve the zested Clementine and squeeze juice. Add 1 tablespoon to blender, with cilantro and scallions; whiz to a puree. With motor running, gradually add the oils. Process to a creamy dressing.
Blend half the dressing with the lettuce stems. Refrigerate (can be prepared as much as a day ahead). Add remaining Clementine juice to the dressing. Chill.
To serve: Pare remaining Clementines, trimming off all pith. Slice thin. Arrange in ring on one large or four salad plates, with lettuce stems in center. Tuck reserved small leaves around. Spoon remaining dressing over Clementines.