Warm Winter Salad with Blood Orange Dressing (v/gf)
I really love eating salads in the summer months, but sadly I don’t enjoy eating them very much in winter, until my whole way of thinking and looking at salads was changed when I worked with Yotam Ottolenghi at River Cottage.
It was a privilege working with Yotam, whose talent, imaginative ideas and a completely different take on a salad dish and how to build and layer flavours and ingredients, taught me to think outside the cold leafy salad box!
Yotam highlighted the use of different vegetables, pulses, grains and seeds in creating a salad that becomes the main dish as opposed to a mere side dish. He encouraged me to see the vegetable as a main ingredient, by using different cooking techniques which would bring a different level of complexity, texture and flavour and in making it the star ingredient. By adding an extra complimentary ingredient to the dish, such as a dressing, sauce or purée, can add flavour and balance as well as creating another layer of texture.
Experimenting with different cooking techniques such as roasting, baking, chargrilling, etc, seeing the humble vegetable as adaptable and versatile, and having fun with ingredients in creating unusual dishes, brings a whole new tasting experience. I’m thankful for having opportunities to work with talented chefs in the industry, gaining tips and ideas that have helped build my confidence in the kitchen and to be creative with seasonal and good quality produce in my cooking. Blood oranges are only in season between January and March, so this is a real seasonal dish.
My version of this warm winter salad really hits the spot. The combination of hot roasted seasonal vegetables still offers us that comfort we crave in winter, with a bitter, crunchy and citrusy aftertaste from the salad leaves and dressing. It doesn’t feel like a summer’s day salad, but a hearty dish; a meal in itself.
This dish has a wonderful combination of flavours. An earthiness comes from the roasted carrots, parsnips, beetroot and red onion; salty, bitter and aniseed flavours come from the fennel, mixed salad leaves, radish and blue cheese and a layer of tangy citrus from the blood orange and maple mustard dressing. A layer of sweetness with added texture appears from the candied walnuts and pomegranate seed.
This is truly a recipe worth trying, it’s simple and quick to make and certainly packs a punch that excites and tingles the taste buds.
You can use any combination of vegetables that will roast well. This dish works well with feta and goat’s cheese too. Adding grilled halloumi and a tin of chickpeas will make this dish go further. It’s totally vegetarian and gluten free. Omit the cheese to make the dish totally vegan.
Salad isn’t just for summer! Give this one a go, I promise it won’t disappoint.
Happy cooking and eating,
Enjoy - N x
Ingredients
Serves: 4 / Prep Time: 20 minutes / Cooking time: 45 minutes
2 large carrots, washed and chopped into chunks
2 medium parsnips, peeled and chopped into chunks
2 large red onion, quartered leave skin on.
3 large fresh beetroot, washed, pierced and roasted or 300g natural vacuum-packed beetroot
6/8 fresh radish, washed and halved
1 fennel bulb, halved and quartered
3 tbsp olive oil
Handful of fresh thyme leaves
1/4 tsp salt
Good grind of black pepper
1 fresh chicory bulb, rinsed and leaves separated
1 large bag of mixed salad leaves, including watercress, spinach, rocket and baby lettuce leaf
3 spring onions, finely sliced
3 medium blood oranges, peeled and sliced
80g fresh pomegranate seeds
Handful fresh dill, finely chopped
150g crumbled blue cheese (I used Stilton)
Candied Walnuts
125g walnut halves
Knob of unsalted butter
100g caster sugar
1 tbsp maple syrup
Sprinkle of sea salt flakes
Blood Orange Dressing
Juice and zest from two small blood oranges
2 tsp maple syrup or honey
2 tbsp Dijon course grain mustard
2 tbsp cider or white wine vinegar
Salt & pepper taste
4/6 tbsp olive oil
1 tbsp fresh dill, finely chopped
1/2 fresh red chilli, seeds removed and finely chopped or 1/4 tsp dried red chillies (optional)
Method
If you are using fresh beetroot, you can prepare them in advance and refrigerate.
Wrap each beetroot individually in foil and roast in a hot oven 200C Fan/Gas Mark 6 for 1hr 30 minutes, or until they are soft when pierced with a knife. Allow to cool slightly before removing the skins. Don’t let them go cold completely before peeling, as it becomes more difficult to remove their skins. Once cooled, slice into quarters and put to one side until ready to use.
In a mixing bowl add the chopped parsnips, carrots, fennel, red onions, radish and thyme leaves. Pour over the olive oil, salt and pepper seasoning, toss to coat and tip out on to a baking tray. Roast in a hot oven 180C Fan/Gas Mark 4 for 45 minutes or until the carrots are cooked through. Add the cooked beetroot (either the vacuum-packed cut into quarters or the roasted pieces) and spring onions to the roasting tray ten minutes before the end of the cooking time. The beetroot and spring onions just need to warm through.
While the vegetables are roasting, make your dressing and candied walnuts.
Using an empty glass lidded jar or jug, add all the dressing ingredients and give it a good shake or whisk to mix. Taste and adjust seasoning to your liking. Store in the fridge until ready to use.
In a dry frying pan add the caster sugar, on a medium heat and let the sugar melt. Don’t be tempted to stir it with a spoon, just swirl the pan around as it’s melting. Once it’s turned a golden colour add the butter and maple syrup and toss in the walnuts. Swirl the pan coating the walnuts and tip them out onto a piece of greaseproof paper. Using a spoon, separate as best you can and leave to harden. Remember they will be extremely hot so don’t be tempted to use your fingers. Once cooled chop into smaller pieces and store in an airtight container
Have all your other ingredients prepared, the cheese, chicory, salad leaves, and pomegranate seeds for when you are ready to assemble your salad.
Remove the vegetables from the oven and leave to cool slightly. Remove the outer skins from the onions and using a large plate or platter start layering up whilst it’s still warm.
Start with the roasted vegetables, chicory leaves, salad leaves, blue cheese crumbled or in chunks and the blood orange slices. Drizzle over half of the dressing, scatter with pomegranate seeds, chopped candied walnuts and finely chopped dill.
Serve warm with the extra dressing on the side, should people want more.
Enjoy,
N x
