Monday, January 7, 2019

get up and go

For those moments when there is really no time, or you would just rather play in the snow. But before you get up and go you must fuel yourself properly. A salad. I find this colorful, crunchy and super juicy breakfast one of my favorite for snowy winter mornings. I call this a winter salad simply because I use oranges, just in a peak of a season. It may sound a bit uncommon eating salad for breakfast, but do believe me, this one will happy your bellies and all other senses!

Serves one
Rocket salad - 30g
orange - small one
apple - 1/4, thinly sliced 
toasted walnuts - a handful
fennel - 1/4 bulb, thinly sliced

For the dressing
half lemon - juice
olive oil - 1 tablespoon
runny honey - 1/2 teaspoon
pinch of salt 
pepper to taste 

Wash rocket salad leaves and drain them on a kitchen towel or paper one. Using a sharp knife remove orange peel cutting in a downward motion, then cut in-between each membrane to get juicy slices. Quarter the apple, remove pips and thinly slice it. Place orange and apple slices in a mixing bowl. Trim the fennel, half lengthways and thinly slice and place in a mixing bowl together with other fruits. Toast walnuts in the oven for 6-8 minutes (180°C).
With the fork beat lemon juice, olive oil and honey. Place walnuts and rocket in a mixing bowl and dress the salad. Season with salt and black pepper. Toss everything gently with hands and serve.

'If I make a salad of greens and fruit and seeds it is because that is what I feel like eating, because it sits comfortably into the season.' 
Nigel Slater 


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