Iceberg, orange + radish salad

Iceberg, orange + radish salad

By
From
Eat This, My Friend
Serves
6-8
Photographer
Jade O'Donahoo; Huw Rogers

This is a great base salad open for additions. Herbs, avocado, radicchio, shallots, olives and fennel have all made an appearance when I prepare it. Use whatever you have, or enjoy it in its beautiful simplicity.

Ingredients

Quantity Ingredient
2 oranges, peeled
1 iceberg lettuce, leaves washed and torn into bite-size pieces
4 radishes, sliced into paper-thin rounds
50g walnut halves

Dressing

Quantity Ingredient
1 orange, juiced
1 teaspoon wholegrain mustard
60ml olive oil

Method

  1. Cut the oranges in half lengthways, then slice into half moons. Transfer them to a salad bowl along with any juice. Combine the lettuce and radishes with the oranges.
  2. To make the dressing, combine the ingredients and a big pinch of salt in a screw-top jar and shake vigorously, until well mixed.
  3. Pour the dressing over the salad and toss lightly to combine. Scatter the walnuts over the top.
  4. Serve immediately.
Tags:
Vegetarian
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