March 15, 2012

My Favorite Salad


Salad made with spinach, clementines, and almonds

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.

2 comments:

  1. That is a terrific-looking salad--I love the idea of using the blood orange juice in the dressing.  Buzzed!

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  2. Jolene (www.everydayfoodie.ca)March 17, 2012 at 8:35 AM

    I love citrus in salad or in salad dressings.  This sounds fabulous and very summery, perfect for the weather we are having right now!

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