This people-pleasing salad combines the bright citrus flavor of clementines, widely available this time of year, with healthful eye-nourishing spinach, crisp apples, radishes, and red onion to make a zesty salad that will wake up your palate and add some much-needed vitamin C to your winter meal.
Add a creamy French-style dressing, sprinkle with chopped hard-boiled eggs, and youíll have a salad thatís substantial enough for lunch, or a colorful treat to have with dinner. Either way, Darling Clementine Salad is so good it might inspire you to sing the old song of the same name!
1 pound spinach, trimmed of heavy stems
4 clementines, peeled, with white pith removed, and separated into segments
2 medium-sized green apples, peeled, cored, and sliced
8 radishes, trimmed and thinly sliced
1 medium-sized red onion, thinly sliced
1/3 cup heavy cream
1/4 cup extra virgin olive oil
2 tablespoons white wine vinegar
1 teaspoon fresh lemon juice
1 teaspoon Dijon mustard
Salt and freshly-ground black pepper, to taste
3 hard-boiled eggs, peeled and coarsely chopped, for garnish
1. To assemble the salad, combine the spinach, clementines, apples, radishes, and onion in a large salad bowl and mix together well. Cover the bowl with a clean towel and refrigerate until ready to use, at least 1 hour.
2. Combine the dressing ingredients in a blender and whirl until smooth. When ready to serve, pour over the salad and toss to coat. Distribute the salad among 6 or 8 salad plates. Sprinkle each serving with the chopped eggs and serve immediately.
Serves 6 to 8.
Adapted from Twelve Months of Monastery Salads, by Brother Victor-Antoine díAvila-LaTourette (Harvard Common Press, 2004). Copyright (c) 2004 by Brother Vicor-Antoine d'Avila-LaTourette. Reprinted by permission of Harvard Common Press.
Adapted from Twelve Months of Monastery Salads, by Brother Victor-Antoine díAvila-LaTourette (Harvard Common Press, 2004).