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Categories: Healthy eating, Quick and easy, Salads, Vegetarian

Nage's clementine salad

Nage's clementine salad
Ricardo DeAratanha / Los Angeles Times

Dear SOS: I had a delicious meal at Nage restaurant on a recent trip to Washington, D.C., and I would love to have the recipe for its clementine salad. Kathleen Sheldon Santa Monica -- Dear Kathleen: It's a perfect way ... Read more

Total time: 30 minutes | Serves 4
Note: Adapted from Nage Restaurant in Washington, D.C. Sichuan peppercorns, star anise and candied ginger are available at cooking and select gourmet stores, as well as online. For this salad, the restaurant calls for one head each of red petite oak, green petite gem and red petite tango lettuces; we substituted a romaine mix.

Five-spice dressing

  • 1 cinnamon stick
  • 8 fennel seeds
  • 2 cloves
  • 4 Sichuan peppercorns
  • 1 star anise
  • 1/2 teaspoon clementine zest
  • 1/4 cup red wine vinegar
  • 1 1/2 tablespoons sugar
  • 1 shallot, minced
  • 1/4 teaspoon minced thyme
  • 1/2 teaspoon salt
  • 1/4 cup vegetable oil
  • 1/4 cup extra-virgin olive oil

Step 1Heat the oven to 400 degrees. Place the cinnamon, fennel seeds, cloves, peppercorns and star anise on a sheet pan and toast until aromatic, about 2 minutes. Remove from heat.

Step 2In a small, heavy-bottomed saucepan, combine the spices with the clementine zest, red wine vinegar and sugar. Bring to a boil over low heat, then remove from heat. Strain the vinegar into a medium mixing bowl, discarding the spices.

Step 3Whisk in the shallot, thyme and salt. Slowly whisk in the vegetable and olive oils to emulsify and form the dressing. This makes about two-thirds cup dressing, more than is needed for the remainder of the recipe. The dressing will keep, covered and refrigerated, up to 4 days.

Salad

  • 5 cups mixed greens, such as a romaine mix
  • 1 fennel bulb, shaved using a mandoline or by hand (no thicker than 1/8-inch)
  • 1 1/2 tablespoons crystallized ginger, julienned
  • 1/4 cup toasted and salted cashews
  • 4 clementines, peeled and supremed, or segmented
  • 1/4 cup five-spice dressing, or to taste

Step 1In a large bowl, combine the mixed greens, shaved fennel, crystallized ginger, cashews, clementine segments and dressing, gently tossing to mix. This makes about 8 cups salad. Serve immediately.

Each serving:
218 calories; 3 grams protein; 22 grams carbohydrates; 5 grams fiber; 14 grams fat; 2 grams saturated fat; 0 cholesterol; 11 grams sugar; 146 mg sodium.
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