Romaine Salad with Mandarins and Asian Dressing
James Carrier
Yields Makes 12 servings
N/A

How to Make It

Step 1
1

In a 6- to 8-inch frying pan, shake almonds often over medium-high heat until lightly browned, about 7 minutes. Pour from pan.

Step 2
2

In a large bowl, mix vinegar, oil, sugar, soy sauce, ginger, and mustard.

Step 3
3

If peel is tight on mandarins, use a knife to cut it and white membrane from fruit, then cut between inner membranes to release fruit segments. Discard peel and membrane; reserve juice for another use. If peel is loose, pull off and discard, then separate segments. Pull off and discard any loose membrane. Add fruit to the bowl.

Step 4
4

Peel and pit avocados; thinly slice into the bowl. Mix gently.

Step 5
5

Add lettuce and almonds to bowl. Mix gently, adding salt and pepper to taste.

Ingredients

 1/2 cup slivered almonds
 1/3 cup rice vinegar
 2 tablespoons Asian (toasted) sesame oil
 1 1/2 tablespoons sugar
 1 tablespoon soy sauce
 1/2 teaspoon ground ginger
 1/2 teaspoon dry mustard
 4 or 5 mandarins or small oranges (1 1/2 lb. total)
 2 firm-ripe avocados (3/4 lb. total)
 5 quarts romaine lettuce (about 2 heads) in bite-size pieces
  Salt and pepper

Directions

Step 1
1

In a 6- to 8-inch frying pan, shake almonds often over medium-high heat until lightly browned, about 7 minutes. Pour from pan.

Step 2
2

In a large bowl, mix vinegar, oil, sugar, soy sauce, ginger, and mustard.

Step 3
3

If peel is tight on mandarins, use a knife to cut it and white membrane from fruit, then cut between inner membranes to release fruit segments. Discard peel and membrane; reserve juice for another use. If peel is loose, pull off and discard, then separate segments. Pull off and discard any loose membrane. Add fruit to the bowl.

Step 4
4

Peel and pit avocados; thinly slice into the bowl. Mix gently.

Step 5
5

Add lettuce and almonds to bowl. Mix gently, adding salt and pepper to taste.

Romaine Salad with Mandarins and Asian Dressing