Time seems to be disagreeing with me lately. I do not know where it is going, but it is running like quicksilver, leaving me begging for a few minutes, if not days more.
My whole studio and just about any surface I can find in the house these days are lined with photos, scraps, notes for the layout of spring and summer cookbook (coming very soon now). Even with all the technology at hand, pen and paper remain my best friends. It does feel different when you can touch and feel things coming together, but the place is starting to look like the lair of the madman.
Hopefully in a week’s time all will go back normal, in the meanwhile I haven’t been doing a lot of new cooking. With all the final testing to be done, there is only so much food you can consume, so on days I’m free of testing duties, I’d rather spend as little time in kitchen as possible.
This little salad is a variation of one I wrote about a year ago, but I kept coming back to it recently (good weather and all), so perhaps it is worth revisiting. After all you can never have too many recipes for salads. Right?
Now that spring is upon us, what are the your favorite dishes/ingredients to go by?
- ½ red cabbage
- 2 handfuls spinach leaves
- 1 avocado, peeled and diced
- 2 orange segments and zest
- ⅓ cup goat cheese
- 1 handful almonds, roughly chopped
- 1 handful pumpkin seeds
- 1 small handful walnuts
- 2 teaspoons mustard
- 1 teaspoon honey
- orange juice from segmenting oranges
- zest from oranges (see above)
- 1 tablespoon balsamic vinegar
- 1 teaspoon sumac
- 4 tablespoons olive oil
- In a small pan dry toast the almonds for a few minutes, then add pumpkin seeds and flax seeds and toast for a minute more. Set aside.
- Slice the cabbage thinly, then mix with spinach and avocado.
- To segment the orange, slice of the top and bottom parts off and carefully slice the rest of the skin with a knife, holding the orange firmly on the cutting board. This will reveal the segments and make it easier to release them.
- Take the orange in the palm of your hand and make careful incisions on both sides of each segment releasing it into a bowl. Once done, give a good squeeze to get all the juice out.
- Pour the juice to the bowl where you’ll be mixing your vinaigrette, stir in all ingredients except for olive oil. Mix well.
- Finally slowly pour in the oil, stirring all the time.
- Add the orange segments to the salad.
- Serve with goat cheese and sprinkle of nuts and seeds on top and a good drizzle of vinaigrette