Friday, February 19, 2010

Spinach Salad with Carrot and Orange

This recipe was sent to me by a friend in the UK. I am not sure of its provenance but its super easy and delicious. Use the freshest ingredients possible. Serves 6.
6 cups baby spinach
2 medium carrots, peeled and shaved with vegetable peeler lengthwise into ribbons
2 medium oranges, 1/2 teaspoon zest removed from one; both peeled, quartered, and cut crosswise into ½-inch thick pieces
2 medium scallions, thinly sliced
1 tbs toasted sesame seeds
5 tsp rice wine vinegar
2 tsp very finely minced shallot
1/2 tsp mayonnaise
1/2 tsp Dijon mustard
1/8 tsp table salt
2 tbs vegetable oil
1 tbs sesame oil

1. Place spinach, carrots, orange pieces, scallions, and sesame seeds in large bowl.

2. In small bowl, combine zest, vinegar, shallot, mayonnaise, mustard, and salt. Whisk until mixture is milky in appearance and no lumps of mayonnaise remain. Place canola oil and sesame oil in small measuring cup so that it is easy to pour. Whisking constantly, very slowly drizzle oil into mixture. If pools of oil are gathering on surface as you whisk, stop addition of oil and whisk mixture well to combine, then resume whisking in oil in slow stream. Vinaigrette should be glossy and lightly thickened, with no pools of oil on its surface.

3. Pour dressing over spinach mixture and toss to coat; serve immediately.

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All the recipes here have either been sent to me, adapted by me or found on the web. If I know the source I always give credit to the author/website. If you know of a source I may have missed please let me know.