To make amends for the unhealthy lunch from yesterday, last night I made a simple salad with a vinaigrette I threw together using some unusual components.
I put into the salad an array of vegetables I had on hand: greens, scallions, peppadews, some beautiful, lumpy radishes from the farmers market, and a bit of parmesan.
For the vinaigrette, I used mandarin-flavored olive oil, a freebie a received when I bought some other items at O & Co. last week. I wisked it with some of the sweet-spicy brine from the aforemetioned peppadews, some white balsamic, a small dab of red pepper paste, salt, and pepper. When I tasted it, the dressing was a bit too orangey, so I added in some plain olive oil to tone it town a bit.
The dressing with the touch of orange was really delicious and refreshing on the salad–perfect for a light summer meal. This vinaigrette would work really well on a spinach-orange-avocado salad, too. The mandarin oil is really versatile; It would be delicious in many chicken dishes, and I look forward to using it in a dessert. Maybe a mandarin olive oil pound cake? ideas, anyone?
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June 27th, 2008 at 3:17 pm
[...] mandarin oil I mentioned in a previous post I thought would work well here for obvious reasons, but since it was a little too orangey last [...]