rocket, mint, apple, crunchy veg, orange and chilli dressing
Inspired by the ingredients that kept popping up in the Basilicatan region, I’ve come up with this beautiful salad recipe. One of the links and foundations is the marinating of the oranges with chilli, which also results in the creation of an incredible dressing that’s both punchy and refreshing, like a ray of Italian sunshine. — 1 garlic clove
— 3 oranges
— 1 tsp dried red chilli flakes
— 3 tbsp red-wine vinegar
— 3 tbsp extra-virgin olive oil,
plus extra for drizzling
— 100g red cabbage
— ½ a cucumber
— 6 small mixed-colour
— 4 sprigs of fresh mint
— 1 eating apple
— 50g wild rocket
— 200g ball of burrata
Halve the garlic clove and rub the cut sides all over a large serving platter. Top and tail the oranges, trim away the peel, cut into rounds and arrange on the platter.
In a pestle and mortar, bash the chilli flakes with one teaspoon of sea salt until fine, then scatter most of it over the orange slices. Drizzle with three tablespoons each of red-wine vinegar and extra-virgin olive oil and leave to marinate.
Meanwhile, very finely shred the cabbage. Peel the cucumber and halve lengthways, removing the seedy core, then chop into small chunks. Wash the carrots and finely slice lengthways.
Pick the mint leaves, slicing or tearing the larger ones. Core the apple and slice into thin wedges, then place it all on the platter with the rocket. Season with salt and black pepper, then gently toss with your fingertips to dress.
Tear open the soft, oozy burrata, place proudly on top of the salad, drizzle with a little more oil, sprinkle over the remaining chilli dust from a height, and serve. Great with a stack of hot toasts on the side.
Calories: 343. Fat: 22.4g. Sat fat: 8.6g. Protein: 11.3g. Carbs: 25.9g. Sugar: 2.3g. Salt: 2.3g. Fibre: 8.7g