BLOOD ORANGE & STRACCIATELLA SALAD WITH MACERATED SHALLOT DRESSING
Blood oranges are in season between January-April, and as soon as I can get my hands on them, I buy as many as I can carry and make this joy of a salad. It's the perfect balance of sweet, salty and creamy.
Ingredients
- 1 shallot very finely sliced
- 4 blood oranges peeled & finely sliced
- small handful of fresh mint leaves only
- 25 g shelled roasted pistachios roughly chopped
- 80 g plant-based stracciatella
- flaky salt & freshly ground black pepper
DRESSING
- 4 tbsp extra virgin olive oil
- 2 tbsp white wine vinegar
- 1 tsp wholegrain mustard
Instructions
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Begin by making the dressing. Combine the olive oil, white wine vinegar, mustard and a good pinch of salt and black pepper in a small bowl. Taste and adjust the seasoning, if needed. Add the sliced shallot to the dressing and stir to combine. Allow to macerate for 15 minutes.
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Arrange the sliced blood oranges on a serving plate. Drizzle with a few spoonfuls of the macerated shallots and dressing, then scatter with mint, roasted pistachios and spoonfuls of the stracciatella. Finish with a good crack of black pepper and a sprinkling of flaky salt.