"Recipes are meant to be shared"...Ann Thibeault

Sunday, May 16, 2010

Orange Salad with Pine Nuts

Those that know me, know that I'm not a fan of salad.  Never have been.  This is unfortunate for Moe since he loves salads.   It isn't that I won't make or eat salads, just, that I don't get any satisfaction out of eating a salad. 

This past week though I made Moe a salad twice. 

 
A Greek salad to go with grilled ribs - Greek style 
 
and

  
this wonderful orange salad from David Leite's cookbook The New Portuguese Table.  



I subbed rice wine vinegar for the white wine vinegar and used prosciutto since it is readily available.

This is the third recipe I have made from The New Portuguese Table cookbook and there are so many more that I'm looking forward to trying.



Orange Salad with Pine Nuts

Source:  David Leite's The New Portuguese Table

Dressing

Grated zest of one orange
2 tablespoons fresh squeezed orange juice
2 tablespoons white wine vinegar ( I used Rice Wine Vinegar)
1 tablespoon plus one teaspoon honey
1 small garlic clove, minced
2/3 cups extra virgin olive oil
fine sea salt and freshly ground pepper

Salad

1/3 cup pine nuts
2 tablespoons olive oil
one 1/8th inch thick slice of presunto, serrano ham, or prosciutto
2 large oranges
12 cups of loosely packed young field greens
1/2 small onion thinly sliced
sea salt

Whisk together the zest, orange juice, vinegar, honey and garlic in a small bowl.  Dribble in the oil, whisking constantly until emulsified.  Season with salt and pepper to taste.  Refrigerate until ready to use.  The dressing can be made several hours ahead. 

Toast the pine nuts in a small skillet until golden brown.  Keep tossing to brown evenly.  Remove from pan and set aside to cool.

Add the olive oil to same pan and saute the ham until crisp.  Drain on paper towels.

Cut ends off of orange and using a sharp knife cut the peel off orange, slicing from top to bottom, following the curve of the orange. Remove peel and white pith.  Hold orange over bowl to collect juices and slice between each membrane to remove each orange segment.  Set segments aside.

Place greens in large bowl, add onion and orange segments. Toss with enough dressing to lightly coat greens.  Sprinkle with pine nuts and sauted ham/prosciutto.  Sprinkle with sea salt and fresh ground black pepper.

6 comments:

  1. Ann, the salad looks lovely. We've been eating salads a lot lately. I have all the things on hand, so I think I will make this one for tomorrow night. Thanks for posting!

    ReplyDelete
  2. For someone who does not like salad you sure make
    some beauties! Gorgeous pics Ann!
    I love David Leite's recipes....I think I need this book!
    L~xo

    ReplyDelete
  3. This looks delicious! Thanks for sharing.

    ReplyDelete
  4. Beautiful salad that will make ribs sing, I bet! Love the photo.

    ReplyDelete
  5. How PRETTY these salads look, Ann! Beautiful presentation & they sound yummy, too. I'm having company for dinner tomorrow night & I may just try making the orange one. THANKS for the recipe!

    I dislike eating a salad that is freezing cold...(very sensitive teeth). I just hate it when a restaurant brings one straight from the refrigerator on a chilled plate. Gives me the shivers...Brrrr! I have to wait for it to come to room temp. but I think the flavors are better anyway.
    I love the mixed spring greens but DH prefers plain old iceberg. Boring

    ReplyDelete
  6. I hope you give it a try. I loved the combination of the sweet oranges and the salty prosciutto.

    Rett, I think that it would work fine with iceberg lettuce too.

    Ann

    ReplyDelete

Thank you for visiting my blog.
I really appreciate you taking the time to leave a comment
.

LinkWithin

Related Posts Widget for Blogs by LinkWithin