Serious Eats: Recipes

Oranges, Caramelized Red Onions and Spinach with Balsamic Vinaigrette

This salad was adapted from one of my favorite cookbooks, The Inn at Little Washington Cookbook: A Consuming Passion by Patrick O'Connell. He takes a classic Italian combination—oranges, red onions and greens—and gives it a Moroccan twist by adding cinnamon and nutmeg to the vinaigrette. Sounds unusual but it really works, and the flavors are perfect for fall.

O'Connell serves the marinated oranges and onions buffet-style on a platter garnished with watercress. For this version, I omitted the watercress (too hard to find) and served the oranges and onions on a bed of baby spinach instead.

This is a great salad for entertaining because you prepare everything ahead of time. All that's left to do at serving time is put it all together.

About the author: Jennifer Segal is the chef behind the popular food blog, Once Upon a Chef.

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