Orange Marmalade From Spain
When salad greens become scarce in late fall, try making this gorgeous, colorful salad of thinly shaved beets, carrot ribbons, and rounds of juicy clementine, served atop arugula and dressed with a citrus-scallion vinaigrette. Topped with nutty almonds, it's special enough to serve as part of a large feast and just as delicious as a quick, light lunch.
INGREDIENT :
- 3 medium scallions, roughly chopped (about 1/2 cup)
- ⅓ cup extra-virgin olive oil
- 2 tablespoons mild honey
- 2 teaspoons Dijon mustard
- 1 teaspoon grated lemon zest plus 3 tablespoons fresh lemon juice (from 1 large lemon)
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 1 (5-ounce) container baby arugula
- 2 medium carrots, peeled and shaved into thin strips using a vegetable peeler (about 2 cups)
- 2 small red beets, peeled, trimmed, and very thinly sliced (about 1 cup)
- 4 medium radishes, trimmed and very thinly sliced (about 1 cup)
- 2 medium clementines, peeled and sliced crosswise into 1/8-inch-thick rounds
- ⅓ cup roughly chopped unsalted almonds, toasted
- Flaky sea salt, for garnish
RECIPE DIRECTION :
- Pulse scallions, oil, honey, mustard, lemon zest and juice, salt, and pepper in a food processor until dressing is creamy and scallions are finely chopped, about 10 pulses, stopping to scrape down sides as needed. Transfer to a small bowl, and set aside.
- Arrange arugula on a large, wide salad platter. Layer with carrot strips, beets, radishes, and clementines. Scatter with almonds; drizzle with 1/3 cup dressing. Garnish with flaky sea salt. Serve salad alongside remaining dressing.
