For March’s Daring Cooks’ Challenge, Ruth, Shelley and Sawsan asked us to totally veg out! We made salads and dressings, letting the sky be the limit as we created new flavors and combinations that reflect our own unique tastes.
Daring Cooks time, my monthly international challenge. This month the challenge was to make a delicious, homemade dressing. I always make my own dressings and vinaigrettes, but between what were well-known dressings for me, an unfamiliar popped up with unique ingredients. Ingredients that I wouldn’t come up in my mind when I think of a dressing, for example poppy seeds.
Citrus and poppy seed salad dressing (and a delicious salad)
Rating | |
Servings | 4persons |
Prep Time | 10minutes |
- Dressing:
- 2 teaspoons orange zest 10 ml
- ¼ cup orange juice 60 ml
- 2 tablespoons apple cider vinegar 30 ml
- 1 tablespoon poppy seeds 15 ml, 10 gm, 1/3 oz
- ⅓ cup sour cream 80 ml
- 1 teaspoon mustard 5 ml
- 1 teaspoon honey 5 ml
- Salad:
- Rocket
- 6 slices pancetta
- 2 tablespoons pine nuts
- 30 grams Delft blue cheese or other blue cheese
Ingredients
Servings: persons Units: |
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- Whisk all the ingredients until homogenous.
- Fry the pancetta in a frying pan.
- Toast the pine nuts in a dry frying pan.
- Wash the rocket and make sure it is dry.
- Put the arugula in a bowl and mix the dressing with the salad.
- Crumble the pancetta over the lettuce and add the pine nuts.
- Mix well together.
- Shave the Delft Blue cheese into thin slices over the salad and serve immediately!
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