Amanda KristolA dinner table would look lovely with a mandarin orange salad. Christmas salad is another name for it. We believe that the name is due to the colors and season. Delicious, festive, and in season are bright leafy greens, juicy mandarin orange slices, and tiny pops of jewel-toned pomegranate seeds.
A poppy seed vinaigrette and candied nuts bind everything together. The main components of a Mandarin Orange Salad are mandarins and escarole. Escarole is a thick, leafy, slightly bitter green that lends a great deal of structure to the sweet fruit and almonds. However, you may substitute any spring mix or even baby spinach.
Ingredients To Make Mandarin Orange Salad
1 cup of halved pecans
Split three tablespoons of maple syrup
One medium-sized escarole
3 medium mandarin
Freshly ground black pepper, 1/8 teaspoon
Extra virgin olive oil, 1/3 cup
3 teaspoons of split pomegranate seeds or arils
1/2 shallot
White wine vinegar, 2 teaspoons
A serving of mayonnaise
1/4 cup of poppy seeds
1/4 teaspoon of kosher salt
Method
1. Use parchment paper to line a small dish or baking sheet. Cook half a cup of pecan halves in a small skillet for 1 to 2 minutes at medium heat until they begin to toast. Add a pinch of kosher salt and two tablespoons of the maple syrup. Cook for 1 to 2 minutes, stirring often with a heatproof spatula, until the maple syrup is reduced and nearly evaporated.
2. Scrape right away onto the parchment. With the spatula, separate the nuts into a single layer and place them aside to cool. Prepare the remaining salad ingredients in the meantime. 1 medium head of escarole should be torn or sliced into bite-sized pieces. Put in a sizable bowl.
3. Trim the top and bottom of each of the three medium mandarin orange segments one at a time. Place the orange with the sliced side down. Cut away the skin from top to bottom, working your way around the orange while maintaining as much of the fruit as you can. Using a paring knife, cut out each segment of the orange between the membranes while holding the orange over a liquid measuring cup.
4. The segments should be put in a shallow basin. Squeeze the leftover membrane and pith over the measuring cup after all the segments have been removed to obtain the juice. Throw away the pith and membrane.
5. Add 1 tablespoon of the finely minced half of the small shallot to the cup of juice. Add 2 tablespoons white wine vinegar, 1 tablespoon mayonnaise, 1 tablespoon poppy seeds, 1 teaspoon Dijon mustard, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Combine by whisking. Whisk in 1/3 cup of extra virgin olive oil gradually.
6. Lastly, scatter the escarole with half of the dressing and toss to combine. Add 1 tablespoon of the pomegranate arils, half of the candied pecans, orange segments, and toss once more. Then add the remaining on top and drizzle bit extra dressing. The remaining dressing should be served on the side.