Orange and Red Onion Salad for TwoYum
This salad is so easy to put together but looks so special. There is nothing ordinary about it! I think marinating the red onions and oranges in the vinaigrette really takes this salad to the next level but the candied slivered almonds…they take it over the top! Don’t leave the almonds out! They are so very easy to do, I candied them in minutes. I could just eat them all by themselves!
Go ahead and make the vinaigrette for the salad, you can make this ahead if you like and just keep it in the fridge until you are ready to make the salad.
Peel and slice your navel orange. I have an easy way of peeling them. Cut off each end of the orange and then score your orange with a knife cutting all the way through the outer rind in one-inch intervals and then just peel the sections you scored away, so easy!
Slice your red onion super thin. I used my mandoline to get thin slices. Big bites of red onion can be overwhelming! Put both the orange slices and red onion in the vinaigrette to marinate for 10 minutes. While that’s marinating get your slivered almonds out and mix up the sugar, cayenne and salt. Once the almonds barely start to turn golden toss in the sugar mixture and stir until the almonds are browned and nicely coated with sugar. Arrange your salad mix (I just used a baby greens mix) and top with the oranges, red onions and some of the vinaigrette. Sprinkle with the candied almonds and chives. EAT! 🙂
- 2 Tbsp red wine vinegar
- 1 Tbsp honey
- 1/2 tsp Dijon mustard
- Juice of 1/2 an orange
- 3 Tbsp olive oil
- Salt and Pepper to taste
- 1 naval orange, peeled, sliced into rounds
- 1/4 cup thinly sliced red onion
- 2 cups mesclun salad greens or baby greens
- Minced fresh chives
- 1/4 cup slivered almonds
- 1 tsp unsalted butter
- 2 tsp sugar
- Salt and cayenne pepper to taste.
- Whisk together vinegar, honey, Dijon, and orange juice in a small bowl for the vinaigrette. Drizzle in oil, whisking until emulsified. Season with salt and black pepper.
- Marinate orange and onion slices in vinaigrette in a shallow dish (such as a pie plate) for 10 minutes.
- Toast almonds in butter in a small nonstick skillet over medium heat. When barely golden, add sugar, salt, and cayenne. Continue cooking, stirring constantly until almonds are browned and coated with sugar. Transfer nuts to a plate to cool.
- To assemble, arrange greens on a platter; top with orange and onion slices, and desired amount of vinaigrette. Sprinkle with chives and candied almonds.