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
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 NutsSource: David Leite's The New Portuguese Table
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
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
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.