Wednesday, January 28, 2009


This is from Bon Appetit. Cutting and de-pithing the oranges is a bit of work, but worth it. I think Navels are the easiest. If you want to be adventurous, look for greens at the market to add to or replace the baby spinach, like baby tatsoi or chard or even purslane (which is some kind of weed but tasty and apparently exceptionally good for you). Others who have made this recipe have loved the dressing in and of itself – on other salads, that is, not by itself.

3 green onions, minced (I have an aversion to these so I sub shallots)
3 tablespoons unseasoned rice vinegar
6 tablespoons vegetable oil
¼ cup fresh orange juice
1 tablespoon honey
1 tablespoon chopped fresh tarragon
1 teaspoon orange zest

4 oranges
about 1 lb. baby spinach or other greens
2/3 cup sliced almonds, toasted (you can get these with skins on at TJ’s which are better for you than blanched almonds with no skins)

Mix the onions/shallots in small bowl with the vinegar and let sit while you prepare the oranges.

Cut peel and white pith from oranges. Working over medium bowl, cut between membranes to release segments.

Whisk remaining dressing ingredients into onions and vinegar and season with salt and pepper to taste. (Dressing and oranges can be made 1 day ahead. Cover separately and chill. Rewhisk dressing before using.)

Combine spinach, half of almonds, and all orange segments in large bowl with enough dressing to coat. Divide among 6 plates. Sprinkle with almonds.

Makes 6 servings.

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