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Ingrid’s SPINACH, ORANGE AND PISTACHIO SALAD

I’m finally using my Christmas present, a three part cooking course at Main Course. I’m loving it, I feel a bit like a contestant on Masterchef, however, it’s better, as your the judge who gets to sit down and enjoy each course after you’ve made it. This salad was served with a grilled duck breast and a red onion jam and so far, this has to be my favourite dish, even better than any of the desserts. It just had so much flavour and was fresh, fresh, fresh. I just had to share. You could serve this salad with any meat – we had it tonight with eye fillet steak.

What you need

Serves 6
(450g) baby spinach leaves
4 oranges (peeled and segmented – see Tip below)
70g pistachios (Toasted)

Dressing

Fresh orange juice – squeezed from the leftover oranges
3 Tablespoons Pomegranate molasses – you can get from speciality shops such as Mediterranean Food Company – It’s a tangy and sour Lebanese ingredient.
2 Tablespoons Olive oil

How to make

1. Toast your pistachios in a frypan on high heat for a few minutes, moving them around so all sides get toasted. Set aside.

2. In a small bowl add squeezed orange juice, molasses and olive oil. Mix

3. In a large bowl, add spinach, orange segments and toasted pistachios, add dressing and toss.

4. Pile on a platter, making sure the orange and pistachios are visible and haven’t fallen to the bottom.

How to segment an orange

1. Use a sharp paring knife. Cut a thin slice off the top and bottom of the orange, to give yourself a flat surface to place the orange down on.

2. Cut down the orange removing the skin and pith.

3. Turn the orange on it’s side, and cupped in the palm of your hand and cut a slice down the inside of each side of the connective membrane. The cuts should join to form a wedge, and the orange segment should be easy to pull out or will fall out.

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