Orange-almond salads were popular back when I was a teen; certainly they were popular with me. I thought they were very sophisticated, even if they were made with tinned mandarin oranges most of the time. Is this the source of my love for salads with fruit and nuts? (And cheese, but I didn’t. Maybe a little blue cheese? Hm.)
So there’s nothing at all ground-breaking about this salad… it’s just a reminder (to myself as much as anyone) to keep eating those salads, even if it is winter. I have fancied it up a bit with pears and cranberries. I used frozen cranberries which I thawed and chopped. Alas, I can no longer get local dried cranberries and the ones from OceanSpray (who pretty much seem to have a monopoly now) are inedibly sweet. More sugar than berry, I suspect. Also, this is the end of the season for local pears, and they can be hard to find – a sweet and mild apple could replace them.
4 servings20 minutes prep time
Make the Dressing:the juice of 1 clementine3 tablespoons pure cranberry juice3 tablespoons almond OR walnut oil1/2 teaspoon Dijon mustardsalt & freshly ground black pepper to tasteSqueeze the clementine juice into a small bowl or jam jar, and add the remaining ingredients. Whisk or shake together. Make the Salad:1 head hydroponic lettuce 1 head Belgian endive (optional)1 stalk celery (optional)
2 small bosc pears2 clementines2 tablespoons cranberries, fresh OR dried1/4 cup sliced almonds, toasted
Wash, trim, and chop the lettuce, endive, and celery. Mix them in a salad bowl. Peel, core, and chop the pears and sprinkle them over the salad. Peel the clementines and slice them, then quarter the slices. Sprinkle them over the salad. Chop the cranberries and sprinkle them over. Toast the almonds in a dry skillet over medium heat until golden brown, then sprinkle them over the salad. Drizzle with the dressing, and serve.
Last year at this time I made Leek & Sweet Potato Soup.