Jump to Main ContentJump to Primary Navigation
Top

Orange, carrot and date salad

winter_salad.jpg

This fusion salad is perfect as a winter starter or a light lunch. Quick to prepare and easy to adapt according to what you’ve got in your larder, you could try apricots instead of dates or carrots instead of parsnips; thyme can be substituted with chervil and parsley. Serve with a full bodied red, a well aged Rioja would be perfect.

Preparation time

15 minutes

Ingredients (serves 2)

  • 1 large or 2 small oranges
  • 1/4 small red cabbage, core removed, finely shredded
  • 1 small-medium parsnip, peeled and coarsely grated or cut into juliennes
  • 2 tablespoons extra virgin olive oil
  • 2 Medjool dates, stones removed, sliced
  • A couple of sprigs of thyme, leaves only, chopped
  • Sea salt and freshly ground black pepper

Method

Step 1: Slice the top and bottom from the orange. Stand it upright on a board and work your way around it with a sharp knife, cutting off the skin and all the pith. Cut out the segments from between the membranes, working over a bowl to save the juice, letting the segments fall into the bowl. When finished, squeeze the juice from the remaining membrane into the bowl too.

Step 2: Put the finely shredded cabbage and grated parsnip into another bowl, add most of the orange juice (not the segments) and trickle over the olive oil. Add a little salt and pepper, toss the lot together with your hands and then transfer to serving plates.

Step 3: Scatter the orange segments and date slices over the red cabbage and parsnip and finish with a scattering of thyme. Serve straight away.

From River Cottage Veg Every Day! By Hugh Fearnley-Whittingstall (£25, Bloomsbury)

Related

Barrafino Cod Lentils.jpg

Cod with a warm lentil and mojama salad

summersalad.jpg

Feta, chicory and orange salad

chickpeaandpumpkinsalad.jpg

Pumpkin and chickpea salad with tahini

Comments

Latest...

Calling all vino fans: are you ready for red wine ice cream?

Ice cream and red wine, together at last…

by Kayleigh Dray
21 Feb 2017

Pair cheese and wine like a pro with this incredible interactive map

Winchester Aged Gouda with a glass of Amarone della Valpolicella, anyone?

by Moya Crockett
21 Feb 2017

This Yorkshire bakery has created an entire range of unicorn bakes

Move over rainbow toast/bagels/toasties

by Amy Swales
16 Feb 2017

This is the best drink to pair your cheese with (no, it’s not wine)

Is it gin? Is it Prosecco? No, it’s…

by Kayleigh Dray
16 Feb 2017

A free cheese and wine festival is coming to London

And there’s chocolate involved, too

by Moya Crockett
16 Feb 2017

Thirteen unusual orders for serious coffee nerds

How many have you tried?

by The Stylist web team
15 Feb 2017

Chocolate crumpets are here to make brunch even more decadent

Breakfast will never be the same again...

by Kayleigh Dray
15 Feb 2017

Ridiculous yet amazing edible bouquets for Valentine's Day

Who wants a bunch of fried chicken, doughnuts or fondant fancies?

by Amy Swales
14 Feb 2017

This gin and tonic cheesecake is the boozy bake of your dreams

We're already obsessed with this G&T cheesecake...

by Kayleigh Dray
14 Feb 2017

How to make spiced gin brownies, aka the ultimate boozy bake

Like an ooey-gooey chocolate brownie, but with more gin…

by Kayleigh Dray
07 Feb 2017