Orange, Parsley, and Walnut Salad
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| Summary | |
|---|---|
| Prep time | 15 min |
| Cook time | (n/a) |
| Source | Bring It! (pg 73) |
| Yield / serves | 4-6 servings |
| Rating | (unrated) |
Ingredients
- 3-4 medium sized oranges (preferably blood oranges or Cara cara)
- 2 c chopped Belgian endive (or arugula)
- 1 c chopped walnuts
- 2 c chopped parsley
- 1/4 c extra-virgin olive oil
- 2 T sherry vinegar
- dash or salt
Preparation
Peel and segment the oranges. If you want to go the extra mile, peel the oranges with a knife over the salad bowl to catch the juice. Remove all of the pith, and cut the fruit segments out between each membrane using the knife: this is called supreming, and it makes the salad look more polished. Set aside the membranes of the oranges for the dressing: they still have plenty of juice.
Toss the oranges with the endive, walnuts, and parsley. In a smaller bowl combine the olive oil and sherry vinegar. Squeeze out any excess liquid from the orange membranes and then whisk the dressing together. Toss the salad with the dressing, add a dash of salt, and serve.
