Yesterday, I made this fabulous & amazing seasonal salad. You can make it totally vegan if you leave out the smoked herring! 😉 Yeah! This salad has everything you want in a salad. It is crunchy, tasty, a bit bitter & a bit sweeter with a deliciously avocado, orange juice & fresh coriander leaves yoghurt dressing. It goes so well with the fresh orange slices, the crunchy toasted pine nuts & everything else! I used unsweetened soy yoghurt in the tasty avocado coriander dressing! I used 2 ingredients from my garden in here,…
This salad is great for a dinner party in the Summer when you eat on the terrace or in your garden, on a Sunny evening! Check these beauties out! Enjoy! 😉
Recipe: For 2 persons
250 gr smaller witloof ( Belgian endive ), cleaned, hard bottom cut off & hard, bitter inner part cut out, leaves used like that. They are like little boats. See pic above! Prepare them just 10 minutes before serving, because they can go brown a bit after cutting!
4 teaspoons dark raisins
2 fresh oranges, peeled & sliced horizontally into bigger slices ( pits & white parts removed ! ) You needd 3 ticker parts per plate/ keep the rest for later use!
18 young Swiss chard leaves, with multicoloured stems, I used them from my garden, cleaned, the stems cut up into smaller pieces with scissors
1/3 cup toasted pine nuts/ How to roast them? Take a fitting non-stick pan & heat up on low. Place your pine nuts in here, in 1 layer in it. After a few minutes, the nuts begin to get brownish in colour & will get fragrant. Turn the heat onto lower but don’t let the nuts burn,…Turn them over & they must be brownish on both sides! Turn the heat off. Now, you have toasted pine nuts!
80 gr of smoked herring fillets: take the skin off, you don’t want to eat that, cut into smaller bite-sided pieces
1/2 handful of fresh garden cress ( tuinkers ), I used home-grown!
* For the avocado-yoghurt-coriander-orange dressing: ( Vegan & Gluten-free ):
1 ripe avocado, peeled & big stone removed, flesh scooped out with a large spoon
juice of 1/2 lime
50 ml fresh orange juice ( justly squeezed )
150 ml of unsweetened soy yoghurt
25 gr of fresh cleaned coriander ( cilantro ) leaves, stalks & leaves used here, torn into smaller pieces
Maldon sea salt
1. Take your food processor & add avocado flesh, pour your lime juice over here, not more than that!!! Add fresh coriander, orange juice, soy yoghurt & 5 grins of black pepper & 1/4 teaspoon of sea salt. Mix or pulse on low-speed until you will get a consistency like above. Taste! It has to taste fabulous! You must taste the yoghurt, the coriander & the orange juice in here! The avocado makes it all smooth & luscious! I added 10 grins of black pepper & another 1/4 teaspoon of sea salt. Pulse again. You want to see green spots all over & in your sauce. Taste again! Yummy, not? I poured my sauce into a serving sauce pot & placed cling film over it & put it in the fridge to stiff up a bit, like 15 to 30 minutes, to cool off a bit & to be a bit more thick!!!
2. After your dressing has been in the fridge, plate it all up. Take 2 white large plates & place your witloof boats, on top of each plate, in a row, see picture above! On the lower half, place your Swiss Chard leaves, in half a bow, see picture above! Then scatter your 4 teaspoons of raisins over the top of the witloof, onto each plate 2 teaspoons. Divide your toasted pine nuts all over each plate, all over the salad. Place garden cress, evenly divided, onto each plate , in the middle. Place your 3 orange slices, onto each plate, in the middle & on each side. Scatter the raw Swiss chard stem pieces, over the top of your witloof, onto each plate. It already looks very colourful, hey? Now, scatter your smoked herring pieces all over your salad, but not too much. Smoked herring can be over powering, so you must not add too much! 80 gr in total, 40 gr onto each plate is enough!!! Finally, take your sauce out of the fridge & mingle everything well with a spoon, ladle your dressing, over the bottom half of your plate, onto the Swiss chard leaves & enjoy instantly, with a loved one, in your garden, on the terrace! 🙂 Afterwards, I added more sauce! Happy eating! xxx
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Sophies Foodie Files
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