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.
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).