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!
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.'