March 15, 2012
My Favorite Salad
by Gareth Mark
For me, there is no better quick salad than one of baby spinach, sliced almonds, and orange segments. I prefer to use Clementines or blood oranges when they're in season.
To dress the salad, I make a vinaigrette of three parts blood orange extra-virgin olive oil and one part balsamic vinegar plus some sea salt and maybe freshly ground or cracked pepper. That's it. The entire salad takes just a few minutes, and is deliciously healthful.
The oil I use is fused, not infused. Blood oranges and olives ripen at the same time in Sicily, and when they're pressed together in the correct proportions, the result is a wonderful fused oil redolent of blood orange. Lemon olive oil is another common fused oil. I'll use either oil whenever I want to brighten flavors; citrus is an excellent brightener.