Dried Fruit Salad with Cara-Cara Orange Vinaigrette
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I was inspired to make this salad by the creative and beautiful cookbook called How To Roast a Lamb, written by Michael Psalkis who owns Anthos and Kefi, restaurants in New York. Though I didn’t follow his recipe in the end, what I found inspiring was the quantity of dried fruit he adds to his salad. In the past, I’d add one kind–raisins or apricots–but for this salad I put in the dried fruit contents of both Jill’s and my pantries. You, too, can add the dried fruits you own and/or prefer. If you can’t find Cara Cara Oranges (I have an affinity for them), substitute regular juice oranges.
For the salad:
2 heads fresh green or red lettuce, washed, dried, and torn into large bite-sized pieces
1/3 cup pecans, toasted
1/4 cup pine nuts, toasted
about 12 plump dried apricots, cut into slivers
1/4 cup raisins
1/3 cup dried cherries
1/4 cup pickled shallots (from 1 medium shallot)
For the Cara Cara Vinaigrette:
1 shallot, coarsely chopped
1 large clove garlic, coarsely chopped
2 teaspoons mustard
1/3 cup freshly squeezed juice from a Cara Cara Orange
1/3 cup red wine vinegar
1 teaspoon honey
1/2 cup olive oil
1/4 cup canola coil
salt and pepper
Layer the lettuce and the dried fruit in a large salad bowl, tossing to combine.
To make the dressing: put the shallot, garlic, and a pinch of salt in a mini food processor and process to turn into a paste. Add the mustard, vinegar, juice, and honey, and process until smooth. If you have an opening in the top, add the oils slowly though it. If not, add tablespoons of oil in between pulsing. Taste the dressing and add any more salt if needed. You can also add a bit more honey if you like.
Dress the salad, tossing with your hands to distribute the dressing evenly. Top with the pickled shallots and serve.