This salad both looks and tastes like Christmas. I usually serve this salad on Christmas Eve, alongside a rich, creamy, baked macaroni and cheese. Delicious.
2 romaine hearts, cores removed and sliced crosswise into 1 cm slices
Half a head of radicchio, core removed, and sliced crosswise into 1 cm slices
¼ c sliced almonds, toasted
¼ c dried cranberries
284 ml can of mandarins, drained
1 c clementine juice (from about 10 clementines)
2 T rice vinegar
2 t sugar
½ c vegetable oil
¼ t salt
Freshly ground black pepper to taste
First, make dressing. In a small saucepan, combine clementine juice, vice vinegar and sugar. Bring to a simmer over medium heat, then reduce heat to medium-low. Reduce gradually, swirling the pot occasionally, until you’re left with ¼ cup of liquid.
Cool slightly; pour into jar. Add vegetable oil, salt, and black pepper. Cover and shake well.
Soak cut romaine and radicchio in a sink full of cold water until crisped. Dry in vegetable spinner and put into large bowl. Toss the lettuces with the dressing, top with the almonds, cranberries and mandarins, and serve immediately.