Citrus salad with cashews


Ingredients 19
Servings 4
Time

Ingredients

  • 200
    g
    mixed salad leaves
  • 5
    ml
    sugar
  • 60
    ml
    cashew nuts
  • 5
    ml
    sunflower oil
  • 8
    slices smoked beef
  • 1
    red onion, thinly sliced
  • 8
    thin slices mild blue cheese
  • 1
    avocado pear, sliced
  • 1
    orange, juice
  • 2
    oranges, cut into segments
  • 2
    ruby grapefruit, cut into segments
  • 200
    g
    fresh asparagus tips, blanched
  • croûtons
  • DRESSING
  • 125
    ml
    cold-pressed olive oil
  • 5
    ml
    mustard powder
  • sea salt and milled black pepper to taste
  • 125
    ml
    orange juice
  • 10
    ml
    apple cider vinegar
 

Method

 
1. Trim stem ends of leaves and wash thoroughly under cold, running water. Soak for 1 to 2 minutes in a large bowl of cold water and drain in a colander. Dry in batches, in a salad spinner. 2. Layer leaves in a large bowl, sprinkling each layer with a little sugar. Cover lightly with waxed paper and refrigerate. 3. Lightly sauté cashew nuts for 1 to 2 minutes in pan in which croûtons were fried, remove from pan and set aside. Add oil to the pan and sauté smoked beef until crisp. Remove and drain on absorbent paper. 4. DRESSING: Whisk olive oil, mustard, salt and pepper until creamy, then whisk in orange juice and cider vinegar until blended. 5. Arrange onion, blue cheese, avocado slices, orange juice, orange and grapefruit segments and asparagus on top of leaves. Sprinkle nuts, smoked beef and croûtons on top, trickle dressing over and toss lightly. Serve immediately.
 

Read more on: beef
 

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