258. Romaine-Clementine Salad, Springtime

 Most groceries stores carry such an unbelievable variety of produce that it is easy to forget that this was not always so. Recently, as I held an unfamiliar squash, I recalled all the new and unusual fruit and vegetables that had made their way to my home over the years. Some were embraced and loved, while others never tasted again.


Not all that long ago, Clementines became the new fruit to try. They were instantly  popular, but had quality problems and a limited availability. Knowing that the Clementine could be a very profitable crop, growers ramped up their efforts to perfect this wonderful fruit. Since then, most Clementines are unfailingly sweet, seedless and easy to peel. Even more wonderful, the original  two or three month supply-window has somehow been extended and this lovely member of the citrus family is practically available year-round.

Romaine-Clementine Salad is a refreshing springtime dish. It has interesting flavors and textures and makes a colorful presentation.The light, oriental-style dressing brings out the fruit flavors and the toasted almonds provide a wonderful, satisfying crunch.

Romaine-Clementine Salad

1/3 C canola oil
3 T cider vinegar
1 T sugar
1/4 tsp salt

Romaine lettuce, torn or cut to make 4 servings

1-2 Clementines, peeled and cut in half
(Or substitute1 (11 oz) can mandarin oranges, drained)
1/3 C raisins
2 green onions, sliced
1/4 C slivered almonds, toasted (*may be toasted in the microwave - see below)
Sesame seeds (optional)

Combine first four ingredients in a jar. Cover and shake. Chill
Combine salad ingredients in a large bowl. Add dressing and toss lightly. Divide salad among 4 serving plates. Sprinkle with sesame seeds. Serve immediately.

*To toast almonds, place desired amount in a small microwave-safe dish. Cook on HIGH for 30 seconds. Stir and continue process until lightly browned. Toasting the almond slices, while optional, adds a wonderful taste experience to this dish).