Salad with oranges and toasted nuts

Total: 30 min. | Active: 30 min.
vegetarian, lactose-free

We all have that one friend who we get super excited about visiting for dinner because their food is always so good. In our case, that friend is Erika. She cooks like a goddess and we always come home totally inspired after a meal at her house. Last time, Erika served us this salad and we simply had to share it with you – although we have adapted it slightly to suit the season. The secret lies in the delicious orange dressing. It tastes amazing with any kind of bitter salad. We hope you love it as much as we do.

Recipe by:
Sue and Sibylle - Comme Soie

Ingredients

for 4 person

Orange dressing
4  oranges, the whole juice
1 tbsp red wine vinegar
3 tbsp olive oil
1 tsp liquid honey
  salt and pepper to taste
Nuts and baguette
50 g macadamia nuts
200 g baguettes, in slices
1 tbsp olive oil
Salad
2  oranges
1  avocado, in slices
80 g leaf salad
1  chicory (or other bitter salad), in pieces

How it's done

Orange dressing

Pour the orange juice into a pan, bring to the boil and reduce the heat. Reduce the orange juice to a syrupy consistency for approx. 20 mins. Remove the pan from the heat, stir in the vinegar, oil and honey, season.

Nuts and baguette

Dry-roast the nuts in a pan for approx. 5 mins. until golden brown, set aside. Brush the slices of bread with oil, toast in the same pan for approx. 1 min. on each side until crispy, set aside.

Salad

Slice off the top and bottom of the oranges, then peel all round the fruit down to the flesh. Using a sharp knife, cut out the segments between the white membranes, serve with the avocado and salad. Drizzle with the dressing, top with the nuts. Serve with the baguette.

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