Pour toi, maman.
This will be the third Christmas that we don’t spend in the kitchen together, cooking our traditionally ambitious menu for the festivities. I still feel your presence in the family kitchen; echoes of our playful moods and of your laughter… our precious bonding time which is forever lost.
This orange salad with poppy seed dressing is a clin d’oeil to you as I reminisce on years of Christmas memories. Wherever you are, I’m convinced that it makes you smile.
Joyeux Noël maman. Je t’aime xx
Orange Salad with Poppy Seed Dressing
Salad:
- 4 oranges
- 1 small red onion or half of a medium
- 1 tbsp fresh cilantro, chopped
- 1 tbsp fresh basil, chopped
Poppy seed dressing:
- 2 tbsp reserved orange juice
- 1 tsp olive oil
- 2 tsp white wine vinegar
- 2 tsp poppy seeds
- 1 tsp orange zest
- 1 tsp sweetener (agave, maple syrup, or honey)
- Salt & pepper, to taste
Using a box grater or a zester, grate the peel of one orange until you have 1 tsp of zest. Set aside.
In a deep dish, discard the peel of the oranges by running a sharp paring knife down their sides. Thinly slice the oranges crosswise and reserve the juices in the dish.
Set the orange slices aside on a separate plate. Julienne the red onion and marinate it in reserved orange juice for 15 minutes. This will reduce its pungency.
For the dressing: In small bowl, whisk together 2 tbsp of reserved orange juice, olive oil, white wine vinegar, orange zest, poppy seeds and sweetener of your choice. Season with salt & pepper to taste.
For serving, arrange the orange slices and marinated onions on a serving platter and top with freshly chopped cilantro & basil.
Pour dressing over the salad. Toss gently to combine. Enjoy!
Serves 4.Recipe inspired by Provence: Quilts and Cuisine by Marie-Christine Flocard.