Escarole, Charred Mandarins, and Toasted Almond Salad with Rosemary Balsamic Vinaigrette
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A Note from Feedfeed
This recipe and post are made in partnership with CA Grown.
This bright and vibrant salad is made using fresh California-Grown produce! We love a hearty salad, especially one made with local and seasonal produce. The Rosemary Balsamic Vinaigrette adds a perfectly sweet earthiness.
Do you live in California? We want to see what you're making w/ithlocal produce! Tag "#feedfeed #CAGrown @CAGrownOfficial" on Instagram when cooking or baking with fresh California produce for a chance to be featured on @thefeedfeed & @CAGrownOfficial!
Check out more recipes using California Grown produce here!
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ingredients
- 2 sprigs fresh rosemary
- 3 tablespoons honey
- 1/4 cup extra virgin olive oil
- 3 tablespoons orange juice, freshly squeezed
- 1/3 cup balsamic vinegar, or sherry vinegar
- Kosher salt, as needed
- Black pepper, freshly ground, as needed
- 8 mandarin oranges, halved
- Pinch of granulated sugar
- 2 heads escarole lettuce, or butter lettuce
- 1 bulb fennel, thinly sliced, save fronds for garnish
- 1 cup California green olives
- 1 handful of sliced almonds, toasted, for garnish
Method
Step 1
Coarsely crush or chop rosemary and place in a small saucepan. Add honey and bring to a boil over medium heat. Remove from heat and let steep for 30 minutes. Meanwhile, whisk olive oil, vinegar, orange juice and salt in a large bowl until combined. Discard the rosemary and add the honey to the olive oil mixture, whisk to combine then season to taste with salt and pepper.
Step 2
Meanwhile, heat the oven to broil and arrange a rack 6 inches from the broiler. Place the halved mandarins on a parchment-lined rimmed sheet and top with a sprinkle of sugar (this isn't to make them sweeter but to help them brown). Place mandarins under the broiler and, watching carefully, broil until blistered and browned.
Step 3
To serve, add the escarole to the dressing and toss well to coat. Serve the salad topped with the oranges, fennel, olives, and sprinkled with almonds. Garnish with fennel fronds. Have your guests squeeze the mandarins over the top of their salad or eat the fruit from the skin directly.