Shop Emeril Lagasse | Emeril Lagasse's Recipes | HSN Cookbook | Print Friendly Version

¼ cup plus 2 tablespoons sugar
½ cup sliced almonds
4 oranges
¼ cup orange juice (reserved from segmenting oranges, see photo)
¼ cup champagne or white wine vinegar
3 tablespoons vegetable oil
1 tablespoon extra-virgin olive oil
½ teaspoon orange zest
¼ teaspoon salt, plus more for seasoning salad
1/8 teaspoon cayenne pepper
10 ounces baby spinach (11 cups), washed and dried
1 cup thinly sliced celery
½ cup thinly sliced red onions

1. lightly grease a 10-inch square piece of aluminum with butter or vegetable oil and set aside.
2. Combine 3 tablespoons of the sugar, and 1 tablespoon of water in a small saucepan and cook over medium-high heat, swirling occasionally, until the sugar turns a golden amber color, about 3 to 4 minutes.
3. Add the almonds and stir to mix.
4. Continue to cook until the almonds are fragrant and golden-brown about 1 minute.
5. Transfer to the prepared aluminum foil, using a spoon to spread into a thin layer, and set aside to cool completely.
6. With a thin sharp knife, cut away the peel and the pith of the oranges one at a time. Working over a bowl to catch the juices, slice along the membranes of the orange to release the segments. Reserve the segments in a separate bowl.
7. Combine ¼ cup of the orange juice, the remaining 3 tablespoons of sugar, the champagne vinegar, vegetable oil, the orange zest, ¼ teaspoon of salt, and the cayenne pepper in a mixing bowl and whisk to blend.
8. Transfer the dressing to a plastic container with a tight lid until you are ready to serve.
9. In a large serving bowl, place the spinach leaves on the bottom pf the bowl, then top with the orange segments, celery and red onions.
10. Cover with plastic wrap and refrigerate until ready to serve.
11. When ready to serve, break the caramelized almonds into small, bite-size pieces and scatter over the top of the salad.
12. Drizzle the dressing over the salad and season with salt and freshly ground black pepper to taste.
13. Toss to coat evenly and serve immediately.