Grill 23's Salad
Posted by: macklinda Tue, 31 May 2005, at 6:44 a.m.


For the vinaigrette:
4 clementines or tangerines
2 cups fresh orange juice
1 tablespoon chopped fresh basil
1 teaspoon sugar
Salt and pepper to taste
1/4 cup salad oil

For the croutons:
8 to 12 ( 1/4-inch-thick) slices sourdough baguette (if bread is wide, use 8 slices; if it is narrow, use 12)
2 tablespoons butter, melted
2 tablespoons dark brown sugar
2 tablespoons maple syrup
About 1 to 2 ounces brie

For the salad:
8 cups mesclun or an assortment of greens
1 1/2 tablespoons toasted sliced almonds (see note below)
Clementine segments
Chopped fresh parsley

For the vinaigrette: Peel the clementines, separate into segments, and remove the white stringy portions. (If using tangerines, remove the seeds.) In a medium saucepan combine the clementines and orange juice, and bring to a boil. Lower the heat and boil gently until reduced to 1 cup, about 25 minutes. Stir occasionally. Transfer to a blender and add the basil, sugar, salt, and pepper; blend until smooth. With the motor running, add the oil in a thin stream and blend until emulsified. Cool to room temperature. If necessary, thin with a little more orange juice and adjust seasonings.

For the croutons: Preheat oven to 350 degrees. Brush each slice of bread with melted butter. Arrange on a cookie sheet and bake at 350 degrees for 8 minutes or until lightly toasted. In a small bowl combine the brown sugar and maple syrup, and brush the croutons with the mixture. Top with a small slice of brie and drizzle with a little more of the brown-sugar mixture.

For the salad: In a large bowl toss the mesclun with some of the vinaigrette. Pile onto individual serving plates, arrange the croutons on each salad, and garnish with almonds and clementine segments. Drizzle with a little more vinaigrette and sprinkle with parsley. Refrigerate the remaining vinaigrette.

Note: To toast the almonds, arrange in a single layer on a pie plate and bake at 350 degrees for 12 minutes or until golden.

Serves 4.