Here is a refreshing winter green salad featuring oranges. The salad is drizzled with a sweet and spicy sweet chili vinaigrette dressing. A great side dish to enjoy with dinner or lunch! The vinaigrette is an unusual combination of Thai flavors mixed with Dijon mustard. The flavors come together so well. This is an adaptation of her salad with a couple of twists!”
This refreshing and delicious salad recipe and photo were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA. Karen says, “I saw this salad on Pranee’s Thai Kitchen. A beautiful presentation, cool, refreshing, and just perfect for a light lunch.”
More wonderful Salads and Salad Dressing Recipes.
- 1 or 2 handfuls of mixed garden lettuce, washed and torn into bite-size pieces*
- 1 navel orange, peeled and cut into slices (can also use the orange segments)
- 1 egg, soft-boiled (run under cold water to cool, then peeled and carefully cut in half)
- Chives, snipped
- 2 tablespoons Sweet Chili Sauce
- 2 tablespoons lime juice, fresh-squeezed
- 1 tablespoon aged white wine vinegar
- 1 tablespoon Oyster Sauce
- 1/8 teaspoon coarse salt or sea salt
- 1/4 teaspoon black pepper, freshly-ground
- 2 teaspoons Dijon-style mustard
- 2 tablespoons toasted sesame oil
- 2 tablespoons olive oil, extra-virgin
Prepare Orange and Sweet Chili Vinaigrette. Shake or stir well just before serving.
Place prepared lettuce greens into a bowl. Toss with a little Sweet Chili Vinaigrette, enough to coat lightly. Too much salad dressing will weight down the salad ingredients and mask their flavors. The dressing's role is to highlight not to overpower the salad ingredients.
Place lettuce on an individual salad plate, and arrange orange slices and egg on the plate. Sprinkle the chives around on the plate, and sprinkle the egg with a little salt and pepper if you prefer.
Put all the ingredients into a salad dressing container with a tight lid and shake well to emulsify the dressing
Store, covered, in the refrigerator. Serve at room temperature. Shake or stir well just before serving.
Makes 1/2 cup vinaigrette.
* Can also use whatever lettuce looks good to you from the market. Try to use a combination of colors and leaf textures.
** Learn how to make perfect Soft-Boiled Eggs. A soft-cooked egg has a firm white and runny yolk.
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