When I make a salad I like to bring in lots of different textures and flavors. This one has citrus for zing, herbs for freshness, and nuts for crunch. The citrus vinaigrette cuts through the raw spinach flavor.

　　

Ingredients

4 to 6 servings

　　

Citrus Vinaigrette

1/2 cup extra-virgin olive oil

　　1 teaspoon grated lemon zest

　　1 teaspoon grated orange zest

　　2 tablespoons freshly squeezed lemon juice

　　1 tablespoon freshly squeezed orange juice

　　1 teaspoon fresh thyme leaves, chopped

　　1 teaspoon honey

　　1/2 teaspoon salt

　　1/4 teaspoon freshly ground black pepper

　　

Spinach Salad

1 (10-ounce) bag of spinach (about 6 cups)

　　2 oranges, cut into segments (see Note)

　　1/2 cup sliced almonds, toasted (see page 168)

　　1/2 red onion, thinly sliced

　　Salt and freshly ground black pepper

　　Parmesan Frico (page 229)

　　

Step 1

Combine all the ingredients for the Citrus Vinaigrette in a jar or a tight-sealing plastic container. Shake to blend.

　　

Step 2

Combine the spinach, orange segments, almonds, red onion, salt, and pepper in a large bowl. Toss with the Citrus Vinaigrette. Serve on individual plates, topped with 1 or 2 Parmesan Frico.

　　

Note

Step 3

To cut orange segments, first use a small sharp knife to cut off the top and bottom of the orange. Stand the orange on one of the cut ends and make long, straight cuts to slice away all of the peel and white pith. Hold the peeled orange in your palm and cut on each side of the membranes to free the segments.

　　Everyday Pasta