Lennie’s Tarragon Orange Salad Recipe
Overview:
This delightful salad, affectionately named after its creator Lennie, is a testament to the fusion of flavors and culinary nostalgia. Inspired by a beloved dish from the Magic Pan restaurants in 1970s Toronto, this recipe has been lovingly adapted to tantalize modern palates. Bursting with the refreshing zest of oranges, the subtle sweetness of tarragon, and the satisfying crunch of toasted almonds, this salad is a true crowd-pleaser. Whether served as a light lunch, a vibrant side dish, or a colorful addition to any potluck spread, Lennie’s Tarragon Orange Salad is sure to leave a lasting impression.
Ingredients:
- 4 tablespoons sugar
- 2 tablespoons Tabasco sauce
- 1 tablespoon dijon-style mustard
- 1/2 teaspoon dried tarragon
- 1 teaspoon black pepper
- 2 tablespoons tarragon vinegar
- 1 cup canola oil
- 2/3 cup olive oil
- 3/4 head romaine lettuce, cleaned and torn into bite-sized pieces
- 3/4 cup sliced green onions
- 1 can (11 ounces) mandarin oranges in juice, drained well
- 1/4 cup toasted almonds (preferably flaked)
Salad Dressing Instructions:
- Prepare in Advance: Begin by making the salad dressing. This can be done ahead of time for convenience.
- Combine Ingredients: In a food processor, combine the sugar, dried tarragon, Tabasco sauce, black pepper, egg yolks, and dijon-style mustard.
- Add Vinegar: With the food processor running, gradually pour in the tarragon vinegar.
- Incorporate Oils: Still keeping the food processor running, slowly stream in the canola oil and olive oil until the mixture becomes creamy and well blended.
- Adjust Seasoning: Taste the dressing and add salt if desired. Process briefly to incorporate any additional seasoning.
- Refrigerate: Transfer the dressing to a container and refrigerate until ready to use. It will keep well for up to a week.
Note: This dressing recipe yields enough for multiple salads, so keep this in mind when considering the nutritional analysis.
Salad Assembly:
- Prepare Greens: In a large salad bowl, combine the torn romaine lettuce and sliced green onions.
- Toast Almonds: Toast the almonds until golden brown and fragrant, then set aside to cool.
- Add Oranges: Gently fold half of the drained mandarin oranges into the bowl with the lettuce and onions.
- Dress Salad: Drizzle the salad with approximately one-third of the prepared dressing, or adjust to taste. Toss well to coat the greens evenly.
- Final Touches: Sprinkle the remaining mandarin oranges and toasted almonds over the top of the salad for added flavor and texture.
- Serve: Present the salad immediately to preserve its freshness and vibrant appearance.
Nutrition Information:
- Calories: 911.6
- Fat: 88.5g
- Saturated Fat: 9.7g
- Cholesterol: 94.4mg
- Sodium: 52.1mg
- Carbohydrates: 30g
- Fiber: 5.1g
- Sugar: 24.1g
- Protein: 5.8g
Serving Suggestions:
- Enjoy this salad as a refreshing starter for a brunch gathering.
- Pair it with grilled chicken or shrimp for a satisfying main course.
- Serve alongside your favorite sandwich or soup for a well-rounded meal.
Storage Tips:
- Any leftover dressing can be stored in the refrigerator for up to a week, ensuring you have a quick and delicious option for future salads.
- Store any unused portions of the salad in an airtight container in the refrigerator, but it is best enjoyed fresh for optimal flavor and texture.
Final Thoughts:
Lennie’s Tarragon Orange Salad is not just a dish; it’s a culinary journey that pays homage to cherished memories and timeless flavors. With its vibrant colors, harmonious flavors, and easy preparation, this salad is a testament to the enduring magic of homemade cuisine. So gather your ingredients, embrace your inner chef, and embark on a culinary adventure that is sure to delight your taste buds and warm your heart. Cheers to good food, good company, and the joy of sharing meals made with love! 🥗🍊✨
