Left to his own devices, my fiancee (The Gent) will eat asparagus as the vegetable for every meal. So when I get him to like something new, it's a small triumph. I tossed this salad together for the first time last winter, as a prelude to a lazy Sunday supper of Marcella Hazan's Tomato Butter Sauce, and the Gent has been requesting it almost daily ever since.
It’s just mixed greens, orange segments, almonds, & dried cranberries, dressed with a little vinaigrette made from the juice of the orange and a little olive oil.
I am obsessed with Cara Cara Oranges in the winter– their color is so vibrant, and their flavor is more sweet than acidic. Blood oranges would also be delicious. —SideworkEnds
Mixed Salad Greens
Cara Cara Orange, segmented
Juice from ends of oranges
shallot, finely chopped
oregano (fresh or dried)
pinch of salt
In This Recipe
Peel and segment the orange over a small bowl to capture any juice.
Add vinegar to the orange juice in the bowl, toss in the shallot and oregano. Slowly drizzle in olive oil, whisking constantly, until emulsified.
Mound two plates with greens. Sprinkle the almonds and cranberries on top, lay orange segments on top. Drizzle with dressing, sprinkle with salt.