While leafing through some accumulated notes, printouts, and clippings, I came across this incredible recipe and immediately imagined the photo. It likely originated from America’s Test Kitchen. The Spinach Salad recipe is a perfect accompaniment to the almond crusted chicken recipe found here. Or, if you’d like, you can make this an entree salad by adding some leftover sliced chicken breast and toasted almonds!
1 shallot, minced fine
2 T oil
6 oz baby spinach
- Quarter one orange. Set aside. This will be used to squeeze over each plate when serving. Remove the zest of the second orange with a microplane. Then, cut away the peel of the second orange. Slice into 8 sections, and dice each section into 1/2-inch pieces.
- Place non-stick skillet over med-high heat. Add 1 Tablespoon oil. Add the diced orange. Cook 2 to 2 1/2 minutes until they brown and start to fall apart. Add another 1 Tablespoon oil. Remove from heat and add shallots and any remaining zest. Use residual heat from the pan to soften shallot. Pour over baby spinach and toss.
- Plate salad. Using the quartered orange, Squeeze juice over each plate.