clementine salad

The recipe for this clementine salad comes from Nage restaurant in Washington, D.C. (Ricardo DeAratanha, Los Angeles Times / March 21, 2012)

Dear SOS: I had a delicious meal at Nage restaurant on a recent trip toWashington, D.C., and I would love to have the recipe for its clementine salad.

Kathleen Sheldon

Santa Monica

Dear Kathleen: It's a perfect way to highlight these sweet little mandarin oranges. Nage combines the orange segments with fresh shaved fennel, mixed baby greens, crystallized ginger and toasted salted cashews, tossing the salad with a wonderfully sweet and fragrant five-spice dressing. Enjoy!

Nage's clementine salad

Total time: 30 minutes

Servings: 4

Note: Adapted from Nage Restaurant in Washington, D.C. Sichuan peppercorns, star anise and candied ginger are available at cooking and select gourmet stores, as well as online. For this salad, the restaurant calls for one head each of red petite oak, green petite gem and red petite tango lettuces; we substituted a romaine mix.

Five-spice dressing

1 cinnamon stick

8 fennel seeds

2 cloves

4 szechuan Sichuan peppercorns

1 star anise

1/2 teaspoon clementine zest

1/4 cup red wine vinegar

1 ½ tablespoons sugar

1 shallot, minced

1/4 teaspoon minced thyme

1/2 teaspoon salt