SALAD
OF THE MONTH
If you can find fresh mandarins or clementines,
just segment fresh naval oranges or blood oranges which are just this
month coming into season. The taste and the red flesh of blood
oranges are spectacular in this salad.
Orange and Toasted Almond
Salad
| 1 head |
Romaine, outer leaf layer
discarded, stem end removed |
| 3 handfuls |
Mixed mesclun greens or 1
plastic container as sold in stores |
| 4 |
scallions, white and green
parts chopped |
| 3 stalks |
celery, chopped |
| 3 |
mandarin or clementines,
peeled, pith removed from segments |
| 1/2 cup |
sliced almonds, lightly toasted
in a dry skillet |
| Dressing |
|
| 2 tablespoons |
White Balsamic Vinegar |
| 6 tablespoons |
Extra Virgin Olive Oil |
| 2 tablespoons |
chopped cilantro |
| To taste: |
sea salt & black pepper |
Tear romaine into bite size pieces
and add to a large salad bowl along with the mesclun greens, chopped
scallions, celery and orange segments.
In a small mixing bowl, add the vinegar and slowly
whisk in the olive oil. Add chopped cilantro, salt and pepper.
Taste and adjust seasoning if needed.
Dress salad with dressing to lightly coat the salad
just before serving. Sprinkle an equal amount of the toasted sliced
almonds.
Yield: 4 servings
