Photo: ©Lara Ferroni, reprinted with permission from John Wiley & Sons, Inc.
Frisée, Orange and Almond Salad
from Gluten-Free Girl and the Chef
BY SHAUNA and DANIEL AHERN, reprinted with permission, John Wiley & Sons, Inc.
Some of you might think you have never eaten frisée before, but you have. If you’ve ever bought spring mix in the plastic boxes, those curly white bits you ate were frisée, so don’t be frightened by this new food.
We make a mistake of only thinking of taste when it comes to food. One of the reasons food is so satisfying is that one bite can be an interplay of sounds and textures, smells and sights, as well as taste. There are all sorts of components to this salad: the crunchiness of the almonds, the tart sweetness of the oranges, the garlicky kick of the dressing, and the slightly bitter crispness of the frisée.
That’s what makes it a good salad — everything balances out.
Frisée, Orange and Almond Salad with Garlic Dressing
1 large navel orange
1 large egg
1 large egg yolk
1 tablespoon chopped garlic
Kosher salt and cracked black pepper
1 cup canola oil
2 heads frisée, cleaned and chopped
(wash under cold water, spin)
1/2 cup slivered almonds
Making the orange segments Slice off both ends of the orange. With your knife, take off the outer layer of the skin. Don’t dig in, the way you do when you peel an orange with your hands. Slice close to the flesh of the orange, removing the white pith. Take off any remaining pith with your knife, working closely.
Cut between the membranes of each fibrous white part. If you do this slowly, the segment of orange should simply pop out. (This is known as supreming the orange.)
Making the dressing Blend the egg, egg yolk, and garlic in the food processor. Season the dressing with salt and pepper. With the food processor running, slowly drizzle in the oil. When the dressing has become a coherent mixture, turn off the food processor.
To serve Dress the greens with 3 tablespoons of the garlic dressing, perhaps more, depending on your fancy. (Save the rest of the dressing in the refrigerator for other salad.)
Throw in the almonds and toss the salad. Place the orange segments on top, after you have plated it.
Marcona almonds would be a decadent pleasure here — they are a bit pricer, but oh my. If you use Marconas, watch the salt level in the dressing, since they are heavily salted.
The garlic dressing would be great on many other salads. The dressing does have raw eggs, so be sure to ask guests if they mind that, especially children and pregnant women.
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© 2011, The Magazine of Yoga, LLC.