Romaine Salad with Mandarins and Asian Dressing
James Carrier
How to Make It
Step 1
1
In a 6- to 8-inch frying pan, shake almonds often over medium-high heat until lightly browned, about 7 minutes. Pour from pan.
Step 2
2
In a large bowl, mix vinegar, oil, sugar, soy sauce, ginger, and mustard.
Step 3
3
If peel is tight on mandarins, use a knife to cut it and white membrane from fruit, then cut between inner membranes to release fruit segments. Discard peel and membrane; reserve juice for another use. If peel is loose, pull off and discard, then separate segments. Pull off and discard any loose membrane. Add fruit to the bowl.
Step 4
4
Peel and pit avocados; thinly slice into the bowl. Mix gently.
Step 5
5
Add lettuce and almonds to bowl. Mix gently, adding salt and pepper to taste.
Ingredients
1/2 cup slivered almonds
1/3 cup rice vinegar
2 tablespoons Asian (toasted) sesame oil
1 1/2 tablespoons sugar
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon dry mustard
4 or 5 mandarins or small oranges (1 1/2 lb. total)
2 firm-ripe avocados (3/4 lb. total)
5 quarts romaine lettuce (about 2 heads) in bite-size pieces
Salt and pepper
Directions
Step 1
1
In a 6- to 8-inch frying pan, shake almonds often over medium-high heat until lightly browned, about 7 minutes. Pour from pan.
Step 2
2
In a large bowl, mix vinegar, oil, sugar, soy sauce, ginger, and mustard.
Step 3
3
If peel is tight on mandarins, use a knife to cut it and white membrane from fruit, then cut between inner membranes to release fruit segments. Discard peel and membrane; reserve juice for another use. If peel is loose, pull off and discard, then separate segments. Pull off and discard any loose membrane. Add fruit to the bowl.
Step 4
4
Peel and pit avocados; thinly slice into the bowl. Mix gently.
Step 5
5
Add lettuce and almonds to bowl. Mix gently, adding salt and pepper to taste.
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