Spinach, Orange and Almond Salad
Originally uploaded by jenianddean.
Dean and I both love spinach salads. I make about 15 different ones. I came across this recipe a year or so ago, I have made it several times since then. The combination of the creamy goat cheese, fresh oranges, crunchy sweet almonds, fresh spinach, and the dash of cayenne pepper in the vinaigrette makes my taste buds pop!
The only semi-complicated part to this salad is making the candied almonds. The directions are very straight forward, so please make them if you make this salad. They are fantastic.
Spinach, Orange, and Almond Salad
Recipe adapted from Emeril Lagasse, Emeril’s Potluck, William Morrow and Company Publishers, 2004
1/4 cup plus 2 tablespoons sugar
1 tablespoon water
1/2 cup sliced almonds
1/4 cup Champagne or white wine vinegar
1/4 cup extra-virgin olive oil
1/2 teaspoon orange zest
1/4 teaspoon salt, plus more for seasoning salad
1/8 teaspoon cayenne pepper
10 ounces baby spinach (6 cups), washed and dried
1 cup thinly sliced celery
1/2 cup thinly sliced red onions
Freshly ground black pepper
Lightly grease a 10-inch square of aluminum foil with butter or vegetable oil and set aside.
Combine 3 tablespoons sugar and 1 tablespoon water in a small saucepan and cook over medium-high heat, swirling occasionally, until the sugar turns a golden amber color, 3 to 4 minutes. Add the almonds and stir to coat. Continue cooking until the almonds are fragrant and golden brown, about 1 minute. Transfer to the prepared aluminum foil, using a spoon to spread into a thin layer, and set aside to cool completely.
With a thin, sharp knife, cut the peel and bitter white pith from the oranges, 1 at a time. Working over a bowl to catch the juices, cut in between the membranes to release the segments. Reserve the segments in a separate bowl. Combine 1/4 cup orange juice, the remaining 3 tablespoons sugar, the Champagne vinegar, olive oil, orange zest, 1/4 teaspoon salt, and the cayenne in a mixing bowl and whisk to blend. Transfer the dressing to a plastic container with a tight-fitting lid until you are ready to serve.
Put the spinach in a large serving bowl, then top with the orange segments, celery, and red onions. Cover with plastic wrap and refrigerate until ready to serve.
When ready to serve, break the caramelized almonds into bite-size pieces and scatter over the top of the salad. Drizzle the dressing over the salad and season with salt and black pepper, to taste. Toss to coat evenly and serve immediately.