Orange, parsley & walnut salad
Indulge in the refreshing flavors of orange, vibrant parsley, and crunchy walnuts with this delightful salad. Perfect for a burst of freshness.
Ingredients:
- 3 to 4 medium-sized oranges (blood oranges or cara cara, if in season)
- 2 cups chopped endive (preferably Belgian, about 2 endives)
- 1 cup chopped walnuts
- 2 cups chopped parsley
- 1/4 cup extra-virgin olive oil
- 2 tablespoons sherry vinegar
- Pinch of salt
Instructions:
- Peel and separate the oranges. For an added touch, peel the oranges directly into the salad bowl to collect the juice. Remove all the white pith and carefully slice out the orange segments from the membranes using the knife - this technique is called supreming, and it gives the salad a more refined look. Keep the orange membranes for the dressing as they are still juicy.
- Mix the oranges with the endive, walnuts, and parsley. In a separate bowl, mix the olive oil and sherry vinegar. Squeeze the remaining juice from the orange membranes and then blend the dressing. Combine the salad with the dressing, sprinkle with salt, and serve.
Summary:
- Calories: 1537 kcal
- Fat: 132 g
- Protein: 27 g
- Carbs: 85 g
- Potassium: 2392 mg
- Magnesium: 309 mg