CITRUS SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- For the dressing: Add the oil, orange juice, honey, vinegar and mustard to a mason jar and shake to mix.
- For the citrus salad: Carefully cut off the peel of the oranges and limes to remove the pith, then slice.
- Layer the orange and lime slices on a plate and sprinkle over the radishes. Drizzle with some of the dressing and top with the mint leaves.
CHERRY AND SNOW PEA SPROUT SALAD
Provided by Food Network
Time 15m
Yield 1 serving
Number Of Ingredients 6
Steps:
- In medium bowl, combine all ingredients with vinaigrette.
ASIAN DUCK CONFIT WITH CITRUS PEA SPROUT SALAD
Provided by Ming Tsai
Time 4h39m
Yield 4 to 5 servings
Number Of Ingredients 24
Steps:
- Duck Confit:
- Duck Confit: In a large bowl, mix everything together but the duck and fat. In a tall pan, line the bottom with a layer of the mixture. Place duck legs on top, then cover with another layer. Place in refrigerator overnight (24 hours). In a tall casserole or rondo, melt the duck fat. Set oven at 300 degrees. Wipe off all the mixture and place in fat. Watch carefully, you never want the fat to boil. Cook in the oven for 2 1/2 to 3 1/2 hours, or until meat is falling off the bone. Pull from fat and serve immediately or when stored overnight, pan sear at medium heat until brown and crispy on both sides.
- Citrus Pea Sprout Salad:
- For the Citrus Pea Sprout Salad: In a small bowl, combine the juices and whisk in the oils. Season and add the herbs. Check for flavor and toss with the sprouts.
- Plating: Place a small mound of the salad on a plate and top with two duck legs.
SPROUT SALAD WITH CITRUS & POMEGRANATE
Brussels sprouts make a great alternative to cabbage or kale in slaws and salads - let them soak up this zesty dressing for a side dish packed with fresh flavours and texture
Provided by Jane Hornby
Categories Lunch, Side dish, Supper
Time 20m
Number Of Ingredients 12
Steps:
- Set a frying pan over a medium heat, add the hazelnuts and toast for about 8 mins until golden here and there. Tip onto a plate or baking tray and set aside to cool. Toast the cumin seeds in the same pan for 30 secs until fragrant, then remove from the heat. Whisk all the dressing ingredients into the pan with the cumin seeds. Season generously, add the onion and set aside.
- Roughly chop the hazelnuts. Pile the shredded sprouts into a large bowl, pour over the dressing and toss very well. Set aside for 10 mins, or up to 1 hr in the fridge. Fold in the coriander (if using), the pomegranate and hazelnuts before serving.
Nutrition Facts : Calories 214 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
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