Salad of Mâche, Blood Orange, and Balsamic Vinaigrette Recipe


Nutrition

Cal/Serving: 484
Daily Value: 24%
Servings: 2

High-Fiber, Low-Sodium
Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat41g63%
Saturated6g28%
Carbs29g10%
Fiber6g24%
Sugars22g0%
Protein4g8%
Sodium86mg4%
Calcium129mg13%
Magnesium40mg10%
Potassium713mg20%
Iron2mg13%
Zinc0mg3%
Phosphorus77mg11%
Vitamin A5001IU100%
Vitamin C111mg185%
Thiamin (B1)0mg15%
Riboflavin (B2)0mg9%
Niacin (B3)1mg5%
Vitamin B60mg11%
Folic Acid (B9)160µg40%
Vitamin E6mg32%
Vitamin K165µg207%
Fatty acids, total monounsaturated30g0%
Fatty acids, total polyunsaturated4g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Wheat Germ Oven-Fried Chicken
Here’s a crispy, crunchy oven-fried chicken recipe from Kretschmer that won’t leave...
Grilled Sweet Potato and Blue Cheese Panini
Potato cakes are a traditional Irish food and are available in supermarkets and Irish specialty...
Homemade Nutella Pizza
A sweet take on pizza from chef Giuseppe Manco at Dellarocco’s in New York, featuring Nutella...

Mache salad
Ryan Benyi/ryanbenyi.com

In winter months, I love to use all the fresh citrus fruits available in the market. Blood orange is a favorite of mine for their nice acidity and dramatic color. The ricotta salata adds a great saltiness that helps balance out the blood orange and Balsamic.

Pairs well with a light, crisp white, like Sancerre or Pinot Grigio.

Click here to see A Guy-Friendly Valentine's Day Dinner.

5
Ratings6

INGREDIENTS

For the dressing:

  • Zest of 1 blood orange
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons blood orange juice
  • 6 tablespoons extra-virgin olive oil
  • Pinch of kosher salt
  • 1-2 turns of freshly ground black pepper

For the salad:

  • 4-6 cups fresh mâche, also known as lamb’s lettuce
  • 2 blood oranges, segmented and any pits removed
  • Ricotta salata, for garnish

DIRECTIONS

For the dressing:

Combine all ingredients in a small bowl, gently whisking to combine.

For the salad:

Place the greens in a large bowl. Drizzle vinaigrette around the edge, 1 tablespoon at a time, until it’s dressed to your taste. Gently toss with your hands, taking care to not over-dress or crush the leaves.

Grate ricotta salata on top, and garnish with blood orange segments.

Recipe Details

Servings: 2

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


1 Comments

tdm-35-icon.png

This is great.

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human