Emeril’s Spinach, Orange and Candied Almond Salad: A Symphony of Flavors

I’ll never forget the first time I tasted this salad. It was at a summer barbecue hosted by a friend who was determined to elevate our typical burgers-and-hotdogs fare. The vibrant colors of the spinach and oranges immediately caught my eye, but it was the unexpected crunch of the candied almonds against the bright citrus and peppery dressing that truly blew me away. It was a perfect balance of sweet, savory, and tangy – a dish that felt both refreshing and sophisticated. I’ve been making it ever since, and it’s always a hit.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 4 minutes
• Total Time: 29 minutes
• Servings: 6
• Dietary Type: Gluten-Free

Ingredients

• 1/4 cup sugar, plus 2 tablespoons sugar
• 1 tablespoon water
• 1/2 cup almonds, sliced
• 4 small oranges

Dressing:

• 1/4 cup champagne or 1/4 cup white wine vinegar
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon orange zest
• 1/4 teaspoon salt, to taste
• 1/8 teaspoon cayenne pepper

Salad:

• 6 cups fresh Baby Spinach, washed and dried
• 1 cup celery, thinly sliced
• 1/2 cup red onion, thinly sliced and cut into crescents
• Freshly ground cracked black pepper

Equipment Needed

• Small saucepan
• Parchment paper
• Salad spinner
• Sharp knife
• Mixing bowl
• Whisk
• Non-reactive container with lid
• Large serving bowl
• Spatula

Instructions

1. Lightly grease a 10″ square of parchment paper with butter or vegetable oil and set aside. This will provide a non-stick surface for the candied almonds to cool.

2. Use a salad spinner to rinse the baby spinach thoroughly. Remove as much moisture as possible from the spinach, or your salad will become soggy. Set aside to drain. Nobody enjoys a watery salad!

3. SIMPLE SYRUP: In a small saucepan, combine 3 tablespoons of the sugar and the water over medium-high heat. Swirl the mixture occasionally until the sugar turns a golden amber color. This should take about 3-4 minutes. Watch carefully; the transformation from sugar to caramel happens quickly.

4. Add the almonds and stir to coat. Continue cooking until the almonds are fragrant and golden brown, about 1 minute. Be careful not to burn the sugar/nut mixture or yourself! Burnt sugar is bitter and unpleasant.

5. Transfer the nuts to the prepared parchment paper, using a spatula to spread into a thin layer, and set aside to cool completely. Spreading them thinly ensures they cool quickly and evenly.

6. With a sharp knife, peel the oranges, remove the bitter white pith, and cut the fruit into segments. (Use a small bowl to catch the orange juice that drips.) Reserve the segments in a separate bowl. Reserve the orange juice. Segmenting citrus fruit this way, also known as supreming, elevates the presentation and removes any tough membranes.

7. SALAD DRESSING: Combine 1/4 cup of the reserved fresh orange juice, the remaining 3 tablespoons sugar, the Champagne or white wine vinegar, olive oil, fresh orange zest, 1/4 teaspoon salt, and the cayenne in a mixing bowl and whisk to blend. Whisking vigorously helps emulsify the oil and vinegar, creating a stable and flavorful dressing.

8. Transfer the dressing to a non-reactive container with a lid and refrigerate until ready to eat. A non-reactive container, such as glass or plastic, prevents the acidic dressing from interacting with the container material and developing off-flavors.

9. Put the fresh spinach in a large serving bowl, then top with the orange segments, celery, and red onions. Cover with plastic wrap and refrigerate until ready to serve. Keeping the salad components chilled ensures a crisp and refreshing final product.

10. When ready to serve, break the caramelized almonds (at this point the almonds have turned to “brittle”) into bite-size pieces and scatter over the top of the salad. The candied almonds should be crisp and easy to break apart.

11. Drizzle the dressing over the salad and season with salt and black pepper, to taste. Toss to coat evenly and serve immediately. Adding the dressing just before serving prevents the spinach from wilting.

Expert Tips & Tricks

• For a deeper caramel flavor in the candied almonds, use brown sugar instead of white sugar.
• If you don’t have champagne vinegar on hand, apple cider vinegar is a good substitute.
• To prevent the red onion from being too overpowering, soak the slices in cold water for 10 minutes before adding them to the salad. This helps mellow their flavor.
• Make the candied almonds ahead of time and store them in an airtight container. This will save you time when preparing the salad.
• If you’re serving this salad at a party, consider setting up a salad bar with all the components so guests can assemble their own salads.

Serving & Storage Suggestions

This salad is best served immediately after dressing to prevent the spinach from wilting. It’s a beautiful and flavorful side dish for grilled chicken, fish, or pork.

Leftover dressed salad will become soggy, so it’s best to store the components separately. The spinach, celery, and red onion can be stored in an airtight container in the refrigerator for up to 2 days. The candied almonds should be stored in an airtight container at room temperature for up to 1 week. The dressing can be stored in the refrigerator for up to 1 week.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	250.1 kcal	N/A
Calories from Fat	137 g	55%
Total Fat	15.3 g	23%
Saturated Fat	1.8 g	8%
Cholesterol	0 mg	0%
Sodium	174.2 mg	7%
Total Carbohydrate	25.5 g	8%
Dietary Fiber	4 g	16%
Sugars	20.2 g	80%
Protein	4.2 g	8%

Variations & Substitutions

• For a vegan version, ensure the sugar used for the candied almonds is vegan-friendly (some refined sugars are processed with bone char).
• Add crumbled goat cheese or feta cheese for a creamy, tangy flavor.
• Substitute toasted pecans or walnuts for the almonds.
• Include other fruits like berries or pomegranate seeds for added color and sweetness.
• For a heartier salad, add grilled chicken or shrimp.
• Spice things up by adding a pinch more cayenne pepper to the dressing.

FAQs (Frequently Asked Questions)

Q: Can I make the candied almonds ahead of time?
A: Absolutely! In fact, it’s a great way to save time. Just store them in an airtight container at room temperature until you’re ready to use them.

Q: What can I use if I don’t have champagne vinegar?
A: White wine vinegar is the closest substitute, but apple cider vinegar will also work in a pinch.

Q: How do I prevent the spinach from getting soggy?
A: Make sure to dry the spinach thoroughly after washing it. Also, dress the salad just before serving.

Q: Can I add other vegetables to this salad?
A: Of course! Cucumber, bell peppers, or even avocado would be delicious additions.

Q: How long will the dressing last in the refrigerator?
A: The dressing will keep for up to a week in an airtight container in the refrigerator.

Final Thoughts

Emeril’s Spinach, Orange, and Candied Almond Salad is more than just a salad; it’s an experience. The explosion of flavors and textures will awaken your taste buds and leave you wanting more. Don’t be afraid to experiment with variations and make it your own. I encourage you to give this recipe a try and share your creations with friends and family. It’s a guaranteed crowd-pleaser! And feel free to pair it with a crisp Sauvignon Blanc for a truly unforgettable meal. Bam!