Wilted Spinach Salad with Oranges, Radishes, and Citrus Vinaigrette

Published March 1, 2002.

Why this recipe works:

For a wilted spinach salad recipe that would give us a not-too-greasy dressing and spinach with a slight but satisfying crunch, we cut back on the usual 4:1 ratio of oil to acid and added the lemon juice or vinegar once the oil and other ingredients had been heated to maintain brightness. To… read more

For a wilted spinach salad recipe that would give us a not-too-greasy dressing and spinach with a slight but satisfying crunch, we cut back on the usual 4:1 ratio of oil to acid and added the lemon juice or vinegar once the oil and other ingredients had been heated to maintain brightness. To avoid overly wilted spinach, we used a mere ¼ cup of dressing for 6 cups of greens in our spinach salad recipe.

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Serves 4 as a first course

To cut neat orange sections free of membrane and pith, slice off the peel and pith using a very sharp paring knife and following the contour of the fruit. Then, holding the orange over a bowl and working section by section, slip the knife between the membrane and section and slice to the center. Turn the blade and slide it along the membrane on the second side of the section to completely free the section.

Ingredients

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