Updated: Jan 16
Do you agree with me? Very much like truffle oil, kale is overused and overrated. Period. Anyway, I prepared this citrusy vibrant peppery salad as a side dish last Xmas. Initially, I assumed nobody will look at this salad, but I was wrong.
This salad is a hit! My guests were asking for a second serving! Fortunately, I managed to gingerly prepare another bowl. Guess I have underestimated this bowl of salad. I was shopping at my grocery store, and somehow I was inspired by the idea of orange and arugula.
The idea just grew and grew while I was prepping. Kinda like an impromptu? When making a salad, always keep these 3 things in mind: texture, citrus and oil. The texture is more about leafy and crunch. If you can add extra crispiness, the better.
As for citrus, lemon is awesome for keeping the whole salad fresh and vibrant. You can try different citrus too. Do not be afraid to explore. Lastly, the oil. I wonder why anyone would add thousand island dressing or tons of mayo into their salad.
Oil is good enuff to make everything comes together. There are lots of high quality oil in the market. Explore and experiment and you will be amazed. In closing, always remember to season your salad.
Orange Segment, 3 Oranges
Fresh Lemon Juice, 1/2 Lemon
Fresh Lemon Zest, 1/2 Lemon
Pecans / Walnuts Coarsely Chopped, A Handful
Himalayan Pink Salt, Pinch
Black Pepper, Pinch
Sriracha Powder, Pinch
Nori Flakes, Pinch
Black Seeds, Pinch
Extra Virgin Olive Oil, 2 TBSP
Sacha Inchi Oil, 2 TBSP
I am using 2 different types of vegetable peelers for 2 different types of carrots.
You can grate, peel or shred carrots as desired.
Toss everything in a large bowl until well combined.
*Do not waste the orange peels from segmenting the oranges. Squeeze all the juices into the salad.*
Cover with cling film and chill in the fridge until ready to serve,
It tastes better the next day.