Garden Salad with Orange-Dijon Vinaigrette is simple and refreshing and a perfect accompaniment to French cuisine or any casual meal.
Garden Salad with Orange-Dijon Vinaigrette
by Sue Lau | Palatable Pastime
4.29.14
I love making my own vinaigrettes and tossing them with any variety of fresh produce from the market. They are so quick to put together!
This salad has mushrooms, oranges and almonds which remind me a little bit of the salad they used to serve at the Magic Pan restaurants back in the day, although this one is a little different. It is slightly Oriental in nature, although many salads that call themselves oriental invariably have some kind of toasted sesame oil in the dressing. And that’s fine- it’s just not what we are doing here.
The mushrooms I like to saute- I love them when they are still just a tiny bit warm! The color is marvelous! And I have to admit I am not that big of a fan of raw mushrooms on a salad. But if you are in a hurry and don’t want to saute, by all means, clean them up and use them raw.
The sugar, before you add it, whisk the rest of the vinaigrette together first and give it a taste- it may not need the sweet. Many times what I make doesn’t need it, and also, the tartness is subjective to how a person likes their dressing. But it is exactly how much I needed to make it when I wrote down what I put in, so it is included here. But by no means consider it law.
I used a lot of dandelion in my salad too, but beware, that like arugula, and other lettuces such as endive, those can have a bit of a bitter character to them, so you may want to mix yours with a sweeter lettuce, such as Boston or bibb. Go for color and choose red lettuces as well as green to add interest- they are always so beautiful.
I do hope you enjoy-
~Sue
Garden Salad with Orange-Dijon Vinaigrette
Ingredients:
- 2 small mandarin oranges or clementines, sectioned
- 6 ounces white mushrooms, quartered
- 2 teaspoons olive oil (for cooking mushrooms)
- 4 slices bacon, cooked crisp and crumbled
- 5 ounces fresh baby lettuces, dandelion greens, arugula, mesclun, or a mixture
- 1/3 cup sliced scallions
- 1/4 cup sliced toasted almonds
Vinaigrette:
- 1-1/2 ounces fresh orange juice
- 1-1/2 ounces white wine vinegar
- 2 ounces extra-virgin olive oil
- 1 tablespoon sugar (optional, depending how tart your oranges are)
- 1 teaspoon Dijon mustard
- salt and black pepper
Method:
- Saute mushrooms until cooked through and cool.
- Whisk together ingredients for vinaigrette; toss with salad.
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Such a pretter salad!
Looks deliscious and nicely presented 🙂
I’m not a fan of raw mushrooms, so I like that you’ve given them a bit of a sauté. The salad sounds delicious.
They are better that way and have a different texture. 🙂
This salad looks so beautiful. I love the sautéed mushrooms and the bacon. I think that hit of saltiness and sweetness is just sublime… Love your blog, so many amazing recipes.
This is such a beautiful salad! The vinaigrette sounds so good. And I love the combination of ingredients in the salad itself. I am Pinning to try sometime soon!