Spinach Medley Salad
by Ai Qi on 12th Jan, 2012
I watched some cooks supreming orange on TV before, and always wanted to give it a try. So I added orange to this salad, partly to give a citrus punch, but partly for play. You can save yourself the trouble by buying some canned sliced clementines. That will work just as fine I believe, but I had issues finding them in the standard supermarkets. As for the pickled radish, it's for the slight spicy kick. We pickled the radish ourselves, using a recipe found in Thomas Keller's "Ad Hoc at Home".
fresh or frozen cranberries , cider vinegar (white wine should work too) , sugar syrup (1:1 water to sugar) , extra virgin olive oil , dry mustard , salt , pepper
- fresh or frozen cranberries
['fresh or frozen cranberries']
- cider vinegar (white wine should work too)
- sugar syrup (1:1 water to sugar)
- extra virgin olive oil
['extra virgin olive oil']
- dry mustard
Recipe:Pour the vinegar into a pot. Add cranberries, and simmer for 15 minutes. Leave to sit and cool for another 15 minutes, then puree using a blender. Strain to get a smooth and thick cranberry vinegar.
Add sugar syrup to sweeten and enhance the cranberry flavour. If the liquid seems too thick, use a bit of water to thin it out. The cranberries should make the vinegar extremely sour, so water (and the sugar syrup) can also help adjust the sourness level.
Put cranberry vinegar in a bowl. Add a pinch of dry mustard, and then make the vinaigrette by whisking the vinegar constantly while introducing olive oil slowly. Season with salt and pepper to taste.
Spinach , cherry tomatoes , oranges (supremed) , pine nuts and hazelnuts (roasted) , pickled radish , salt and pepper , cranberry vinaigrette
- cherry tomatoes
- oranges (supremed)
- pine nuts and hazelnuts (roasted)
['pine nuts and hazelnuts']
- pickled radish
- salt and pepper
['salt and pepper']
- cranberry vinaigrette