Tag Archives: orange

Recipe: Pear, Orange and Rocket Salad

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The pears in my fruit bowl were getting past the ripe and juicy stage and arriving at the bruised and woolly stage. I had to throw a couple out but, luckily, some were salvageable. I didn’t want to use them in a sweet recipe, and decided to try them in a salad instead. The result is this bright, fresh side-salad.

The trick with this salad is to balance the flavours so it’s neither too sweet, or too sour. That’s why I only give a guideline as to how much vinegar to put in the dressing, it really depends on how ripe your orange is. Taste as you mix it. And be careful with the mint – you just want a hint of coolness, not toothpaste!

Pear, orange and rocket salad photo DSCN1655_zps86124030.jpg

Ingredients
2 smallish pears
1 orange
1 bag rocket (70-100g)
3 tbsp olive oil
2-3 tsp cider or white wine vinegar
4 mint leaves, shredded
4 olives (black or green), sliced

Top and tail the pears.
Cut them in half and scoop out the core.
Slice them thinly.
Segment the orange and squeeze the juice from the remains into a bowl.
Add the rocket, orange segments and pears into a salad bowl.
Mix the olive oil into the orange juice.
Add the vinegar a teaspoon at a time until you have got the right balance.
Season it with salt and pepper.
Stir in the mint leaves.
Pour the dressing over the salad ingredients and toss thoroughly.
Serve with the olive slices scattered over the top.

Serves 2 as a side salad

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Recipe: Chard and Orange Salad

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I really should call this Christmas Pudding Salad because everything apart from the chard and the olive oil was to hand because I was making Christmas pudding.

This salad breaks a couple of rules because firstly it uses allspice, which doesn’t normally get used in savoury dishes in this country (I think it gets used with lamb in Finland) and secondly because you’re not supposed to let green leaves sit in a salad dressing because they go wilted and nasty. Chard, however, has leaves robust enough to actually need sitting in the dressing for a bit – think coleslaw. If you don’t have chard to hand, kale would be excellent and even green cabbage would do. I do like the chard though, I used rainbow chard and its jewel-like colours shine out in this simple dish.

Chard and Orange Salad photo DSCN0992_zps7a71f031.jpg

Ingredients
150g chard
1 orange
2 tbsp flaked almonds
1/4 tsp allspice
2 tbsp olive oil

Finely shred the chard leaves and stalks and place in a large bowl.
Segment half the orange and add the segments to the chard.
Juice the rest of the orange and reserve.
Sprinkle the almonds over the chard and orange segments.
Add the allspice and olive oil to the orange juice, mix thoroughly and season with salt and pepper.
Mix the dressing with the chard.
Leave to stand for about 15 minutes before serving.

Serves 2 as a main salad.