The Scarlet Salad

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

the scarlet salad

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 tblsp extra virgin olive oil
2 tblsp white wine vinegar
1 tsp wholegrain mustard
1 small garlic clove, crushed
1 tsp maple syrup

For the salad:
3 tblsp sunflower seeds
3 tblsp pine nuts
150g Russian or regular kale
100g mixed salad leaves
1/2 a cucumber
300g rocket
10 cherry tomatoes, halved
Handful of edible flowers

Step One : 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.

Step Two : 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.

Step Three : 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.

Step Four : 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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