Wednesday, June 15, 2011

Meldrum Salad

This is the best salad ever and I got the recipe from R. Meldrum who made it for the Hope Lodge dinners we use to do in Gville. Good Times.

1 head of red leaf lettuce
1/2 purple onion soaked in water (I soak it after I have cut it up, and feel free to use less onion or use 1 whole shallot since they're smaller and milder)
2 oranges zested, then supremed/sectioned
1 cup croutons or sugared almonds
1 granny smith apple cut up into matchsticks

1/2 tsp orange zest
1/3 cup orange juice (I just collect the juice as I am sectioning the oranges)
2 Tbs vinegar
1/2 cup vegetable oil
2 Tbs sugar
1 Tbs dry italian mix (Good Seasons)

The apple and the orange are the trickiest parts of this salad. If you have one of those things that cores and spiral slices the apple that may be the way to go. Otherwise cut the apple in half, and cut out the core. You may think to quarter it but that makes it harder to cut the slices later. Anyway, so you have it cut in half, then cut it into thin slices and cut those slices into thin slices. The matchstick size really is the perfect size for the salad because it stays on the for the best.

The oranges... First zest them into a bowl that you will use to mix up the dressing. Then use a sharp knife to cut off all the white pith. Then using the knife, cut down each slice between the endocarp and the partition. As you cut off the sections let them fall into a bowl for the salad and try to collect the juice for the dressing. I even squeeze what's left after sectioning the orange, into the dressing bowl....

So there you have it! It's really surprisingly delicious. I served this at my sister-in-law's bridal shower and even the ladies who didn't like salad liked it enough to ask for the recipe.

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