Sugared Almond Salad with Orange Vinaigrette

This vibrant salad combines the delicate crunch of Bibb lettuce with the bright acidity of a fresh orange vinaigrette. The star of the dish is the homemade sugared almond topping, made by binding sliced almonds with a meringue-like sugar coating and baking them until crisp. The almonds add a delightful sweet-and-savory contrast to the tangy dressing, which features poppy seeds and fresh orange zest. It is an elegant yet simple side dish perfect for spring dinners, holiday gatherings, or a light lunch.

Cooking Method: Baking

Cuisine: Chinese

Courses: Salads

Difficulty: Advanced

Servings: 4

Calories: 498

Dietary: Vegetarian

Description

This vibrant salad combines the delicate crunch of Bibb lettuce with the bright acidity of a fresh orange vinaigrette. The star of the dish is the homemade sugared almond topping, made by binding sliced almonds with a meringue-like sugar coating and baking them until crisp. The almonds add a delightful sweet-and-savory contrast to the tangy dressing, which features poppy seeds and fresh orange zest. It is an elegant yet simple side dish perfect for spring dinners, holiday gatherings, or a light lunch.

Directions

1
Preheat oven to 325°F (165°C).
2
In a medium bowl, beat the egg white at high speed with an electric mixer until foamy.
3
Gradually add the sugar, 1 tablespoon at a time, beating continuously until stiff peaks form.
4
Gently fold the sliced almonds into the meringue mixture until evenly coated.
5
Pour the melted butter into a 9-inch square baking pan, tilting to coat the bottom evenly.
6
Spread the coated almonds in a single layer over the butter in the pan.
7
Bake for 20-25 minutes, stirring every 5 minutes, until the almonds are dry and lightly golden.
8
Remove from oven and set aside to cool completely; the almonds will crisp as they cool.
9
In a large salad bowl, combine the torn Bibb lettuce, drained mandarin oranges, sliced strawberries, and chopped green onion.
10
In a small jar or bowl, combine olive oil, red wine vinegar, orange juice, grated orange rind, poppy seeds, salt, and pepper.
11
Shake or whisk vigorously until the vinaigrette is fully emulsified and blended.
12
Pour the vinaigrette over the salad and toss gently to coat all ingredients evenly.
13
Arrange the dressed salad on individual plates.
14
Sprinkle the cooled sugared almonds over each serving just before serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 498kcal

% Daily Value *
Total Fat 36.4g56%
Saturated Fat 6.1g31%
Cholesterol 16.1mg6%
Sodium 56mg3%
Total Carbohydrate 35.8g12%
Dietary Fiber 9.5g38%
Sugars 18.8g
Protein 15.2g31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/sugared-almond-salad-w-orange-vinaigrette/