Spring Greens With Orange Curry Dressing Recipes

CURRY DRESSING

Steps:

• Process all ingredients in a food processor or blender until smooth, stopping to scrape down sides.

SPRING GREENS WITH ORANGES

Steps:

• Whisk the grated zest and juice of 1 orange, 1 teaspoon honey and 1/2 cup olive oil in a bowl. Add 12 cups watercress and/or arugula, 3 sliced oranges, 2/3 cup toasted walnuts and 1/4 cup finely sliced fennel and toss.

SPRING GREENS WITH ORANGE CURRY DRESSING

Steps:

• For dressing: Bring orange juice to a boil over medium high heat in a small saucepan. Boil until reduced, about 8-12 minutes (this is when I prep the salad ingredients).
• Pour orange juice reduction into small bowl and add dressing remaining ingredients, whisking until combined. Set aside.
• For salad: Distribute greens, red onions and oranges on serving plates.
• Whisk dressing again and distribute evenly. Top with crumbled feta cheese.

SPRING SALAD WITH ORANGE DRESSING

Steps:

• 1. To make sugared almonds, melt butter in a skillet. Add sugar and stir.
• 2. Then add almonds.
• 3. Stir until sugar is dissolved and almonds are coated and toasted (about 3-4 minutes on low to medium heat).
• 4. Place almonds on wax paper in a single layer and let cool while preparing the rest of the salad.
• 5. Mix dressing ingredients. I use a quart canning jar with a lid to shake it up well. Mix well until sugar is dissolved.
• 6. Mix all salad ingredients in a large bowl.
• 7. Combine all ingredients and top with sugared almonds.

LAVENDER SALAD DRESSING

Steps:

• Blend all ingredients together in a blender.

SPRING GREENS WITH LEMON DRESSING

Steps:

• To make the dressing, mix the garlic, lemon juice and zest, olive oil and some seasoning together. Bring a large pan of water to the boil, then add the broccoli and greens, and cook for about 5 mins until tender. Drain well, then toss through the dressing and serve.

SPRING GREENS WITH ORANGE-FENNEL VINAIGRETTE

Steps:

• Whisk orange juice, shallots, thyme, orange peel, and honey in medium bowl to blend. Gradually whisk in oil, then fennel and fennel fronds. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewhisk before using.)
• Cut peel and white pith from oranges. Working over bowl, cut between membranes to release orange segments from pith.
• Combine assorted greens, green onions, and toasted walnuts in large bowl. Drain orange segments and add to salad. Toss salad with enough dressing to coat evenly. Season to taste with salt and pepper and serve.

PUNCHY SPRING GREENS

Steps:

• While the lamb is resting, melt the butter in a large frying pan over a medium heat. Once bubbling, add the anchovies and cook for 2 mins until they melt away. Stir in the garlic, fry for 1 min more, then toss in the greens and cook for 8 mins until wilted.
• Add the lemon juice and parmesan and stir well to melt the cheese. Season to taste, transfer to a serving bowl and scatter over the hazelnuts.