his post is made in collaboration with my friend Mrs. Dannelle
Then we have reached recipe no. 2 in my small series of organic recipes, which I make in collaboration with Mrs. Dannelle. Today it’s about salad, more like a delicious orange salad, so of course you need to have some knowledge about ecology and citrus fruits: If you want to avoid pesticide residues when you and your family put your teeth into sweet, juicy oranges and tangerines, it is safest to choose ecology. 98 percent of the non-organic oranges and 88 percent of the non-organic mandarins contain residues of pesticides, latest pesticide report. In one non-organic orange, as many as ten different pesticides were found, the latest pesticide report shows. No pesticide residues were found in organic oranges and tangerines.
However, some of the event food can often be a rather heavy affair, and can sometimes lack freshness, acidity and colors… so that’s why I have developed this orange salad, which all goes very well with events, whether you need beef roast, duck roast or something completely third. .
LIGHT PICKLED RED ONIONS:
1 small Organic red onion
juice from 1 Organic lime
50 ml Organic apple cider vinegar
1 Tbsp Liquid organic honey
salt and pepper
FOR THE SALAD
75 Grms Organic Red Cabbage
3 Nos Organic Oranges
50 Grms Organic Hazelnuts
25 Grms Dried Organic Cranberries
75 Grms Feta
10 grms of Sprouts
75 Grms of Fresh and Crispy Kale chopped
DRESSING:
2 tablespoons organic olive oil
1 teaspoon coarse organic mustard
1 teaspoon liquid organic honey
juice from ologisk organic lemon
salt and pepper
- Cut red onions into thin slices and place them in a bowl. Pour lime juice, vinegar, honey, salt and pepper on top and spread it well.
- Let the onions pull min. 30. Cut the red cabbage into thin strips – use if necessary. a mandolin iron.
- Spread the cabbage on a large platter. Peel the oranges and cut them into thin slices and spread them on top of the cabbage.
- Roast the hazelnuts on a hot, dry pan until golden and the brown skin loosens.
- Zero the skin of the hazelnuts and chop them roughly and sprinkle them on top of the salad along with the cranberries and small pieces of feta.
- Garnish with lightly pickled red onions and possibly. fresh mint.
- Whisk the ingredients for the dressing together and taste it. Pour the dressing over the salad and serve immediately.
