A twist on salad

vegeterian orange salad02_scaled

vegeterian orange salad_scaled

Cooking at home is fun. Having special occasion at home for example, a candle light dinner is fun too. However, having leftover is not fun at all.

We had a great salad for our Valentine’s dinner earlier. It was a mixture of baby leaves and garlic broiled prawns and as usual, I have to deal with the leftovers the next day. I was pretty happy with the leftover this time because they were raw ingredients instead of cooked food which I can do a twist on them.

Here i present to you a vegeterian salad I made for my lunch from the leftover vegetables and bread. It is so simple (either with prawns or poached egg) yet so delicious.

Sometimes you just need a break from a heavy meal, well… at least I do.

Baby leaves orange salad

Serves 1
Prep time 10 minutes
Cook time 5 minutes
Total time 15 minutes
Allergy Egg
Dietary Vegetarian
Meal type Salad

Ingredients

  • a handful of mixed baby leaves (spinach, red Romaine, Arugula, Lolla Rosa, Tango, Mizuna))
  • 1 orange (skinless, in wedge-shaped)
  • 1 egg
  • extra virgin olive oil
  • sugar

Optional

  • 2-3 pieces sun dried tomatoes (roughly chopped)

Directions

Step 1
Wash and spin dry the leaves with a salad spinner. Set aside.
To prepare skinless orange wedges
Step 2
Make a flat cut at both ends of the orange. Place the orange upright on one of its flat ends and cut the skin and pith. Carefully trim off the pith without losing much of the orange flesh. To get orange wedges, refer to the thin white pith lines on the orange, make two cuts in between two pith lines to detach the orange flesh in the shape of wedge. Do not make the cut too deep that reaches the core. Rotate the orange and repeat until you get all the orange wedges from the orange. Please refer to the video below for a clearer instructions.
To prepare orange juice for dressing
Step 3
Place a sieve over a bowl and put the orange core from Step 2 on the sieve. Squeeze or press the orange core with a spoon to get all the juices. For 1-2 tablespoons of orange juice, add 1 teaspoon of sugar and mix to dissolve the sugar. Add 2 tablespoons of extra virgin olive oil and mix well.
Step 4
Mix orange wedges, sun dried tomatoes and mixed baby leaves together and toss with the orange juice dressing. Place a poached egg on top and serve with bread. Please see Basic poached egg for a perfect poached egg.
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