Orange & Onion Salad

This salad pairs crisp romaine with sweet mandarin oranges and toasted sliced almonds, dressed in a homemade vinaigrette that’s more interesting than anything you’ll find in a bottle. The dressing is blender-emulsified with an egg yolk, which gives it a creamy, thick consistency closer to an aioli than a standard vinaigrette.

Tarragon is the herb that defines this dressing. Its anise-like, slightly sweet flavor is a natural match for citrus and pairs beautifully with the Dijon mustard and a couple dashes of hot sauce. The sugar in the dressing balances the vinegar’s acidity without making it sweet.

Letting the dressing rest for an hour before using is key. That resting time lets the tarragon infuse fully and the flavors meld into a unified dressing rather than a collection of separate ingredients.

Kitchen Tips

• Stream the oil into the running blender slowly. Rushing it breaks the emulsion and you get a thin, separated dressing instead of a thick, creamy one.
• Toast the almond slices in a dry skillet over medium heat, shaking often. They burn fast and go from golden to black in seconds.
• Drain the mandarin oranges well. Excess syrup on the fruit dilutes the dressing and makes the lettuce soggy.
• Shake the dressing jar vigorously before each use. Even a stable emulsion can separate slightly during storage.

Variations

• Add thinly sliced red onion rings for the “onion” the title promises and a sharp bite against the sweet citrus.
• Use fresh orange segments instead of canned mandarins when navel oranges are in season.
• Swap tarragon for fresh basil for a more Italian-leaning dressing.