More than anything, my favourite part of this salad is the dressing. Growing up, my mom who really is a phenomenal cook and hostess made this a green salad with mandarine oranges (canned) and sliced almonds served with a sweet vinaigrette and I’ve always loved it. I remember my mom cutting the garlic clove and rubbing the raw piece of garlic along the bottom of the salad bowl – just for extra flavour.
This salad is just an updated version of my mom’s salad. Less leafy, more orangey. Same dressing. I think this updated version is so lovely plated. Can it be sunshine on a plate? Maybe I’m going too far. I guess the brightness of the oranges makes me think of a perfect sunny, summer day.
Just a quick word about my mom, whom I hope to feature again on this blog. My mom taught me everything about cooking and entertaining – something I really didn’t appreciate until I was an adult. My mom always sets a beautiful table, she is thoughtful about her meal preparations and presentations and has to be the most welcoming person you will meet. Plus, she happens to have every place setting possible for every season, every occasion, in every colour. It’s incredible, really. Most importantly – and this has nothing to do with food – she is just an incredible person, kind, sweet and thoughtful.
This is a happy salad you could say. The tangy citrus pairs so well with the sweet vinaigrette. It’s a favourite of mine. So is my mom.
Orange Salad with Dates, Almonds and Sweet Vinegrette
Serves: 2 people but easily adjusted to accommodate a larger crowd
Ingredients:
2 large navel oranges, peeled, pithed and sliced across entire orange
3 fresh mandarine oranges, pithed and sliced across entire orange
White onion, two slices of the onion, cut in half
1 date, pitted and minced
3 tablespoon, sliced almonds toasted
Garnish with 3 roughly chopped mint leaves
Sweet Vinaigrette Dressing Ingredients
1/2 cup oil
1/4 cup red wine vinegar
2 garlic cloves, one minced and the other peeled and set aside
1 tsp sugar
Season with salt and pepper
Directions:
- Whisk together the oil, vinegar, minced garlic, and sugar until dissolved. Season with salt and pepper
- In a small frying pan, toast the sliced almonds on medium heat, approximately 5 minutes. Set aside
Assembly
- Rub a plate with a clove of garlic.
- Arranges the sliced oranges and mandarines on a plate, overlapping.
- Sprinkle on the dates, toasted almonds and onion slices
- Garnish with mint
- Drizzle over the sweet vinaigrette to your liking
Mimi Eats 