I love a big salad. This salad is so fresh and colourful! I made this one nut-free; you may add nuts for some plant-based protein if you wish.
Ingredients
Recipe serves 6-8
Ingredients for salad
2 medium fennel bulbs and fronds, outer leaves removed, thinly sliced (I used a mandolin)
4 small blood oranges, peeled and cut into 1/4 inch thick rounds
1 radicchio, thinly sliced
1 shallot, thinly sliced (I used a mandolin)
2 cups arugula
1 scallion, finely sliced
1/4 cup hemp hearts
1 tsp dried oregano
Ingredients for vinaigrette
1 small garlic (1/2 tsp), minced
3 tbsp white wine vinegar
1 tsp yellow mustard
1 tsp yacon syrup (you may use maple or agave syrup)
1/4 tsp black pepper
1/2 tsp salt
1/2 cup olive oil
Preparation
In a large bowl, add all the salad ingredients, except for the orange slices, hemp hearts and fennel fronds. Toss to mix well.
In a medium mason jar, add all the vinaigrette ingredients. Close the jar and shake for a couple of minutes until the vinaigrette thickens.
Pour half the dressing over the salad and toss to combine. To serve, transfer the mixed salad to a wide plate or platter. Add the orange slices in a pretty pattern. Sprinkle the fronds and hemp hearts over the salad. Drizzle the remaining dressing over the top.
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