Читать книгу Freedom Fries and Cafe Creme - Jocelyne Rapinac - Страница 10

1 small red onion, thinly sliced

salt, for sprinkling

large bag mixed salad or fresh spinach leaves

½ cup (80g) dried cranberries

½ cup (100g) crumbled blue cheese (any kind)

1 apple, chopped

2 tangerines or 1 orange, pared and segmented, the segments cut into small pieces

½ cup (50g) shelled walnuts, roughly chopped, or Grape-Nuts cereal

small bunch flat-leaf parsley, finely chopped, to serve

For the dressing:

1 tsp Dijon mustard

1 tbsp balsamic vinegar

1 tbsp extra-virgin olive oil

2 tbsp grapeseed or walnut oil

1. Sprinkle the onion slices with salt and set aside for 10 mins. Divide the salad leaves between four bowls. Rinse the onion slices and dry on kitchen paper. Sprinkle the onion and all the remaining salad ingredients, except the parsley, over the leaves.

2. Make the dressing by shaking all the ingredients together in a jar with 1 tsp water. Pour over the salad, toss carefully, sprinkle with the parsley and serve.