ORANGE & HAZELNUT GREEN SALAD
Jun 24, 2024![ORANGE & HAZELNUT GREEN SALAD recipe](https://kajabi-storefronts-production.kajabi-cdn.com/kajabi-storefronts-production/file-uploads/blogs/2147737849/images/b806aa1-fdb-2f36-04f5-cd5f236ef203_IMG-6456.jpg)
makes 4 - 5 portions
This is another salad adopted from a great chef, Ottolenghi in this case. I’ve slightly simplified the original recipe, to make it a kind of salad anyone can do on a Wednesday evening after work. Having said that, whenever it makes an appearance at any lunch/dinner parties, it is always a huge hit, so totally worth the time, Wednesday evening or not. Give it a go!
Ingredients:
approx. 200g each
- broccoli
- green beans (frozen are okay too)
- mange tout
- zest (not grated but julienned aka sliced thinly) & juice of 1 large sweet orange
- pinch of sea salt
- pinch of black pepper
- glug of extra virgin olive oil
- a handful of hazelnuts (toasted at 160C till slightly brown inside), then crushed
Method:
- Boil some water with a pinch of salt in it, blanch vegetables (not together as they need different time), green beans – 1 minute, broccoli – 40 seconds, mange tout – 30 seconds.
- You do not need them cooked, you need them blanched, a state where they are not fully raw anymore, but still very crunchy, green and their natural sweetness can dance on your tongue.
- Once you take vegetables out of boiling water – submerge them under cold one, so the cooking stops and they remain crunchy & green.
- Once all cooked – drain water, lightly dry them with a towel and arrange on a plate.
- For the dressing: mix together orange juice, zest, salt, pepper and olive oil.
- DO THIS PART RIGHT BEFORE SERVING: pour the dressing evenly over green veg, sprinkle liberally with hazelnuts. Enjoy both eating and also listening to what an amazing cook you are.
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