Prior preparation needed (optional)
Hard boil eggs if using for garnish.
This is a lovely combination of Belgian endive, watercress and oranges that is very quick to put together.
4 medium size Belgian endive separated into leaves
1 large bunch watercress, stems trimmed off
2 navel oranges, peeled, pith removed, sliced into rounds and cut into small pieces.
2 shallots, finely chopped
1/2 cup fruity extra virgin olive oil
3 Tbsp raspberry scented vinegar or red wine vinegar
2 Tbsp. mayonnaise
1 tsp. Dijon mustard
salt and freshly ground black pepper to taste
2 hard boiled eggs, peeled and chopped
Combine salad ingredients in a good size salad bowl and toss lightly.
Whisk together the dressing ingredients until thickened and pour over salad.
Toss gently to coat.
Sprinkle with chopped eggs if desired.
Source: 12 Months of Monastery Salads
Date tried:March 31, 2016
Yield: 6 servings
Time needed: About 20 minutes + chilling time (1-2 hours) Also see prior preparation
Prior prepartion needed (if using freshly cooked beans)
Time to soak beans 1 hour to overnight
Time to cook beans: 2 hours
(Best to cook each type of bean separately to preserve the colour contrast.)
Nothing like a colourful mixed bean salad to brighten up the table. A good potluck contribution. As you can see it is a dish that needs planning, especially if you choose to cook the beans yourself. But no one step takes much time. I set the beans on to soak one night, cooked them the next day, then made the salad the day after. With a slow cooker, one can set the beans on to soak in the morning, cook them in the slow cooker overnight and make the salad next morning to chill for the evening meal.
I love Boston lettuce and was pleased this year to find some available in January—though in a high-priced “living salad” container. Usually I only find it in the summertime. Ah well, for a new recipe, I decided to try it, especially as I tend not to buy oranges in the summer when we have so much local fruit readily available.
This is a lovely salad and I am especially impressed with the dressing. Since it is best served at room temperature, no extra time needs to be added for chilling.
A two-in-one recipe as you get the Honey-Mustard Dressing as well. I have always loved the combination of spinach and oranges and this dressing sets them off very well. Prepare the dressing first and set aside until ready to serve.
This is very good. I love these dark greens. And so good for you, too as they are rich in vitamins and minerals. Apparently the ancient Persians considered they helped children grow properly and so served them often. Adding cooked chicken or tuna makes it a whole meal. For a side salad, use only the vegetables.