The Scarlet Salad

Recipe courtesy of Psychologies Magazine and taken from Dirty Vegan by Matt Pritchard.

Serves:  4

For the marinade:
2 oranges, segmented and juice collected, 2 fennel bulbs, cut into wafer-thin slices, 1 tsp paprika

For the dressing:
4 tbsp extra virgin olive oil, 2 tbsp white wine vinegar, 1 tsp wholegrain mustard, 1 small garlic clove, crushed, 1 tsp maple syrup

For the salad:
3 tbsp sunflower seeds, 3 tbsp pine nuts, 150g Russian or regular kale, 100g mixed salad leaves, ½ a cucumber, 300g rocket, 10 cherry tomatoes, halved, Handful of edible flowers


  1. Start with the marinade. Put the orange segments and juice into a bowl with the fennel slices as soon as you cut them (to stop them browning), then add the paprika and stir. Leave to stand, ideally overnight, or as long as possible.
  2. Put the sunflower seeds and pine nuts into a heavy-based pan and toast them over a low heat for 5 minutes, until they take on a rich brown colour – be careful not to char them.
  3. To make the dressing, put all the ingredients into a bowl, season to taste and mix thoroughly. The mustard should emulsify the mixture to make a smooth dressing.
  4. Next, prepare the Russian kale. This leaf is good raw, but the stems can be tough. Remove the stems and slice the leaves into bite-sized sections. Put the salad leaves, the cucumber, kale, rocket and tomatoes into a serving bowl. Pour half the dressing into the bowl and toss the salad by hand. Drain the fennel from the marinade, reserving a few orange slices for decoration, and add it to the bowl. Sprinkle over the sunflower seeds and pine nuts, arrange the orange slices on top, then drizzle the remaining dressing over the salad. Garnish with edible flowers and serve immediately.

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