It's been so warm and spring-like lately. I thought I would make a salad that featured fruit prominently to celebrate. The salad I came up with was a great compliment to the Cacio e Pepe. (see below) I was nervous that my young sons (6 and 8) wouldn't be into it, but they did.
As I was segmenting the oranges I was listening to Devo's "The New Traditionalists." I've always loved their "small minds through big technology approach." I think of Facebook and Twitter as great examples of how impressive technology can be put to such insipid use. One of the best things I've done for myself is to axe my Facebook account. I just couldn't take reading updates along the lines of "Susan is happy!" or "Thomas loves coffee" or "Henry is not amused." What does any of that mean?!
In the end, I'm happy to be doing my thing in my small kitchen, listening to music and ignoring all the people broadcasting absolutely nothing. At least with cooking, people are brought together for true face to face interaction. I'll take that over Facebook any day of the week.
Segmented Orange And Spinach Salad With Toasted Walnuts
Yield
Serves 4-6
Ingredients
1 bunch of Spinach
4 large navel oranges
2 1/2 ounces walnuts, coarsely chopped
8 tablespoons good olive oil
1/4 teaspoon salt
pepper
1 tablespoon minced shallot
Directions
1. Clean spinach and remove stems.
2. Coarsely chop the walnuts, then toast in a small pan. Be careful not to burn them. Look for a light golden brown and smell for the release of the walnuts' oil.
3. Segment 3 of the oranges, being sure to reserve the unused portions. Juice the unused portions of the oranges, along with the fourth navel orange. You need 8 tablespoons of juice.
4. Combine the orange juice with an equal amount of olive oil. Whisk together, then add salt, pepper to taste and minced shallot. Test for flavor. You may need more oil, more acid (juice) or more salt and pepper.
5. Toss segmented oranges, walnuts and spinach in bowl, then coat with dressing and serve.
Notes
when tasting the dressing, dip a spinach leaf into the dressing. You can sometimes get a better sense of the dressing's flavor when doing so with some of the greens the dressing will be served with. You might also want to substitute baby spinach, since the leaves will be smaller and easier to to eat.
Serves 4-6
Ingredients
1 bunch of Spinach
4 large navel oranges
2 1/2 ounces walnuts, coarsely chopped
8 tablespoons good olive oil
1/4 teaspoon salt
pepper
1 tablespoon minced shallot
Directions
1. Clean spinach and remove stems.
2. Coarsely chop the walnuts, then toast in a small pan. Be careful not to burn them. Look for a light golden brown and smell for the release of the walnuts' oil.
3. Segment 3 of the oranges, being sure to reserve the unused portions. Juice the unused portions of the oranges, along with the fourth navel orange. You need 8 tablespoons of juice.
4. Combine the orange juice with an equal amount of olive oil. Whisk together, then add salt, pepper to taste and minced shallot. Test for flavor. You may need more oil, more acid (juice) or more salt and pepper.
5. Toss segmented oranges, walnuts and spinach in bowl, then coat with dressing and serve.
Notes
when tasting the dressing, dip a spinach leaf into the dressing. You can sometimes get a better sense of the dressing's flavor when doing so with some of the greens the dressing will be served with. You might also want to substitute baby spinach, since the leaves will be smaller and easier to to eat.
