Wednesday, June 30, 2010
Orange Rosemary Salad
Autumn or winter would be the perfect season for this salad, when oranges are abundant and rosemary leaves are still fresh on the bush. But I cannot stop eating it in summer; for nearly a week, I've had it twice every day! This makes it very easy to get in the pound of greens I've been aiming for, and it's so satiating and tasty, you'll be tempted to make it a daily habit too.
In this salad, the primary flavor comes not from dressing or vegetables, but from a savory crumble that's tossed over the top. The crumble is excellent in salads, but don't stop there: scatter it over cooked or marinated vegetables, sprinkle it over soup, or use it to adorn dipping sauces and dinner plates.
Orange Rosemary Salad
1 very large or 4 luncheon servings
I use half an avocado and one orange because it's usually just me eating it. If you're making it to serve many, use a whole avocado (or two) and two oranges, so everyone gets some. Unfortunately you can't see the oranges here, as they sank to the bottom, and I wasn't fussy enough to slice more over the top.
The dulse really is optional, so feel free to omit it. But it's nice here, and a simple way to incorporate sea vegetables into your diet without a strong oceanic taste.
For the Rosemary Crumble:
1/4 cup raw pine nuts
1/4 cup raw almonds
1/4 cup raw pumpkin seeds or pistachios
1 heaping tablespoon nutritional yeast
8" length of fresh rosemary, with the tough central stem removed
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1 tablespoon dulse (optional)
For the Salad:
juice of half a lime
1 teaspoon extra virgin olive oil
10-12 cups fresh young lettuces or spring mix
coarse sea salt (optional)
half an avocado, pitted
Make the Rosemary Crumble: In a food processor, combine all ingredients until well mixed and crumbly. Get the bits fairly small, but not to the point where the mixture becomes oily. Set aside.
Make the Salad: In a large bowl, stir together lime juice and olive oil. Cut the ends off of the orange, and remove skin and pith with a sharp knife. Slice in between the membranes to release the segments into the bowl; these are supremes. Repeat through the whole orange. Squeeze the remaining membranes over the bowl to release leftover juice, then discard. Add greens, and toss. Sprinkle with coarse sea salt, and toss again. Don't agitate it too much at this point; the sea salt should just begin to dissolve, adding a slight brininess, but should still be in large, crunchy flakes.
Slice the avocado thinly, scoop out the slices with a large spoon, and fan over the salad. Sprinkle with 1/4 cup-1/3 cup of the crumble. Shake additional coarse sea salt over everything, if desired, and serve immediately.
The extra crumble can be covered and refrigerated for up to a week.