ORANGE, PARSLEY, AND WALNUT SALAD
In this recipe, the parsley and oranges in the salad pair well with fish (such as striped bass). The salad also goes great with chicken or pork. When buying parsley, look for small, tender leaves. Large leave tend to be tough and less delicious.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Peel long strips of zest off one orange. Slice half very thinly into julienne. Cut peel and pith away from the orange, following contour of orange. Holding orange over a bowl, cut between membranes, allowing segments to fall into bowl. Squeeze juice into bowl; discard membrane. Repeat with remaining oranges.
- Combine walnuts with 1 teaspoon oil, 4 large zest strips, 1/2 teaspoon salt, and a few grinds of pepper on a baking sheet. Roast until golden brown and fragrant, shaking once or twice, 8 to 10 minutes. Increase oven temperature to 425 degrees. Let walnuts cool, then coarsely chop with a few strips of zest.
- Combine mustard, 3/4 teaspoon salt, and 2 tablespoons orange juice. Whisk in 3 tablespoons oil. In a second bowl, combine parsley, walnuts, and julienned orange zest. Lift oranges out of juice and add to salad. Drizzle with some of the dressing and toss gently.
- Season fish with salt and pepper. Heat a large oven-proof skillet over high heat. Add 1 tablespoon oil, swirling to coat pan. Place skin-side down in skillet and cook 3 minutes. Transfer to oven and cook until opaque, 8 to 10 minutes depending on thickness of fish. Serve fish with salad, drizzled with dressing.
Nutrition Facts : Calories 467 g, Cholesterol 128 g, Fat 27 g, Fiber 6 g, Protein 33 g, Sodium 531 g
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munna khan
[email protected]This salad is just okay. It's not bad, but it's not amazing either.
Damost Highsun
[email protected]I followed the recipe exactly and it turned out bland. I think it needs more seasoning.
khatri ramesh
[email protected]This salad is a bit too sweet for my taste. I think I'll use less orange juice next time.
Beauty Ovwigho
[email protected]I'm not a huge fan of walnuts, so I substituted pecans instead. It turned out great!
Enam Jan
[email protected]I love that this salad is so versatile. You can add or remove ingredients to suit your own taste.
Al Habibi
[email protected]This salad is a great way to get your daily dose of fruits and vegetables. It's also a good source of protein and healthy fats.
Kaydon Mamo
[email protected]I'm always looking for new salad recipes, and this one definitely fits the bill. It's unique, delicious, and easy to make.
Abdullah al Mahmud
[email protected]This salad is so refreshing and flavorful. I love the way the oranges and walnuts play off each other.
Lesedi Mdlalose
[email protected]I added some crumbled goat cheese to my salad and it took it to the next level. Highly recommend!
Gregor Wallace
[email protected]This salad is a great way to use up leftover oranges. I always have a few oranges lying around, so this is a perfect recipe for me.
Zihaam Apdurizak
[email protected]I love how easy this salad is to make. It's perfect for a quick and healthy lunch or dinner.
Chrispus Dzombo
[email protected]The dressing was the perfect balance of tangy and sweet. I could drink it straight from the bottle!
Maria Roman
[email protected]I'm not usually a fan of parsley, but this salad changed my mind. The parsley added a subtle yet noticeable depth of flavor.
Nompumelelo Mirriam
[email protected]I made this salad for a potluck and it was a huge hit! Everyone loved the unique and refreshing taste.
Juliana Lamptey
[email protected]This salad was a delightful burst of flavors! The combination of oranges, parsley, and walnuts was simply divine.