Delicate, pale-green Boston lettuce is the perfect backdrop for juicy citrus fruit. The orange-flower water, found at Middle Eastern markets and most gourmet-type grocery stores, gives an aromatic touch to this salad.

1 large head Boston, butter, or Bibb lettuce
2 large navel oranges
2 medium grapefruit
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons honey
1/2 teaspoon orange-flower water or orange liqueur (optional)
3 tablespoons slivered almonds, dry-roasted

Tear the lettuce leaves into bite-size pieces.

Remove the peel and pith from the oranges. Cut the oranges into 1/4-inch slices. Cut the slices into quarters and put in a medium bowl.

Peel and section the grapefruit. Cut the grapefruit into bite-size pieces and add to the oranges. Drain the fruit, reserving the juice in a small bowl.

Add the lemon juice, honey, and orange-flower water to the reserved fruit juice. Pour the juice mixture over the lettuce. Toss to coat evenly.

Arrange the lettuce on salad plates. Top each serving with grapefruit and orange pieces and a sprinkling of almonds.

Orange-flower water is also wonderful in cakes, cookies, puddings, and beverages.