Spinach Salad with Tangerines, Red Onions and Sesame-Ginger Vinaigrette
From Green's restaurant cookbook.
- 2 handfuls of frisee or chicory
- 1 1-pound bunch of spinach, stems removed, about 8 cups leaves
- 1/4 medium-size red onion, thinly sliced
- Rice wine vinegar
- 2 or 3 tangerines (or oranges)
- Sesame-Ginger Vinaigrette (recipe follows)
- 1 teaspoon sesame seeds, toasted
Cut off the stem end of the frisee and discard the tough outer leaves, using
the pale green inner leaves. Wash the greens and dry them in a spinner; wrap
loosely in a damp towel and refrigerate.
Toss the onion with a splash of rice wine vinegar to draw out its pink color.
Peel and section the tangerines, removing any seeds, pith, or threads. Make the
vinaigrette. Combine the greens, tangerines, and onion in a large bowl. Toss with
the vinaigrette and sprinkle with the sesame seeds.
- 1 teaspoon minced tangerine zest
- 2 tablespoons fresh tangerine juice
- 2 teaspoons grated fresh ginger
- 2 1/2 tablespoons rice wine vinegar
- 2 tablespoons light olive oil
- 1 tablespoon dark sesame oil
- 1 teaspoon soy sauce
- 1/4 teaspoon salt
Combine everything but the zest in a blender; blend, then whisk in the zest. [Oh heck
blend the zest too. --mrm, Ed.]
Last modified: October 14, 2004