12 August 2019

Orange, Carrot, Mint & Red Onion Salad

Name: Orange, Carrot, Mint & Red Onion Salad
Prep time: 25 min
Ingredients: ½ small red onion, sliced paper-thin; 6 carrots, peeled and coarsely grated; 2 oranges, peeled and segmented (pith removed); small handful of mint leaves, shredded into ribbons; 1Tbsp orange juice; handful of yellow cucumber blossoms or other edible flowers such as nasturtiums, scarlet runner bean blossoms, or chives; handful of microgreens; Dressing: 3Tbsp extra virgin olive oil; Dressing: 1tsp red wine vinegar; Dressing: pinch ground or freshly grated nutmeg; Dressing: salt; Dressing: freshly ground black pepper

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25 minutes

This pretty and delicious orange salad is a feast for the eyes with its bright orange hues - the addition of edible flowers and microgreens add to its allure.

Adapted from Anne Sijmonsbergen’s cookbook, Eivissa, this pretty salad is a feast for the eyes with its bright orange hues - the addition of edible flowers and microgreens add to its allure.

Ingredients

½ small red onion, sliced paper-thin

6 carrots, peeled and coarsely grated

2 oranges, peeled and segmented (pith removed)

small handful of mint leaves, shredded into ribbons

1Tbsp orange juice

handful of yellow cucumber blossoms or other edible flowers such as nasturtiums, scarlet runner bean blossoms, or chives

handful of microgreens

Dressing

3Tbsp extra virgin olive oil

1tsp red wine vinegar

pinch ground or freshly grated nutmeg

salt

freshly ground black pepper

Method

Soak the onion slices in a bowl of ice-cold water for 20 minutes, then drain and pat dry. Put all the dressing ingredients in a jar, seal with a lid and shake to combine.
Combine carrot, orange segments and onion in a bowl and toss with 1½Tbsp of the dressing, taste, season and toss again. Add the mint leaves and orange juice and toss once more. Adjust seasoning and add more dressing if desired.
Serve on a platter scattered with flowers and microgreens.

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Orange, Carrot, Mint & Red Onion Salad

Ingredients

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