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Emeril's Spinach, Orange and Candied Almond Salad Recipe

Emeril's Spinach, Orange and Candied Almond Salad Recipe

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Emeril's Spinach, Orange and Candied Almond Salad

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Ingredients:

Serving

1/4 cup sugar , plus
2 tbsp sugar
1 tbsp water
1/2 cup almonds, sliced
4 small oranges
1/4 cup champagne or 1/4 cup white wine vinegar
1/4 cup extra virgin olive oil
1/2 tsp orange zest
1/4 tsp salt , to taste
1/8 tsp cayenne pepper
6 cups fresh baby spinach, washed and dried
1 cup celery, thinly sliced
1/2 cup red onion , thinkly sliced and cut into crescents
freshly ground cracked black pepper

Directions:

Lightly grease a 10 square of parchment paper with butter or vegetable oil and set aside.
Use a salad spinner to rinse the baby spinach thoroughy. Remove as much moisture as possible from the spinach or your salad will be soggy. Set aside to drain.
SIMPLE SYRUP: In a small saucepan combine 3 tablespoons of sugar and 1 tablespoon of water over medium-high heat. Swirl the mixture occasionally until the sugar turns a golden amber color*. This should take about 3-4 minutes.
Add the almonds and stir to coat. Continue cooking until the almonds are fragrant and golden brown, about 1 minute. *Be careful not to burn the sugar/nut mixture or yourself! Transfer nuts to parchment paper, using a spatula to spread into a thin layer, and set aside to cool completely.
With a sharp knife, peel the orange, remove the bitter white pith and cut the fruit into segments. (Use a small bowl to catch the orange juice that drips.) Reserve the segments in a separate bowl. Reserve the orange juice.
SALAD DRESSING: Combine 1/4 cup of the reserved fresh orange juice, remaining 3 tablespoons sugar, the Champagne or white vinegar, olive oil, fresh orange zest, 1/4 teaspoon salt, and the cayenne in a mixing bowl and whisk to blend. Transfer the dressing to a non-reactive container with a lid and refrigerate until ready to eat.
Put the fresh spinach in a large serving bowl, then top with the orange segments, celery, and red onions. Cover with plastic wrap and refrigerate until ready to serve.
When ready to serve, break the caramelized almonds (at this point the almonds have turned to brittle ) into bite-size pieces and scatter over the top of the salad. Drizzle the dressing over the salad and season with salt and black pepper, to taste. Toss to coat evenly and serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1115.09 Kcal (4669 kJ)
Calories from fat	189.01 Kcal
		% Daily Value*
Total Fat	21g	32%
Sodium	199.28mg	8%
Potassium	1159.49mg	25%
Total Carbs	197.16g	66%
Sugars	21.95g	88%
Dietary Fiber	29.15g	117%
Protein	34.25g	68%
Vitamin C	35.6mg	59%
Iron	5.1mg	28%
Calcium	202.8mg	20%

Amount Per 100 g
Calories	298.83 Kcal (1251 kJ)
Calories from fat	50.65 Kcal
		% Daily Value*
Total Fat	5.63g	32%
Sodium	53.4mg	8%
Potassium	310.73mg	25%
Total Carbs	52.84g	66%
Sugars	5.88g	88%
Dietary Fiber	7.81g	117%
Protein	9.18g	68%
Vitamin C	9.5mg	59%
Iron	1.4mg	28%
Calcium	54.4mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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