Rocket and orange salad

Recipe from: 11/1/1993 12:00:00 AM
Ingredients 16
Servings 0
Time

Ingredients

  • 1
    aubergine
  • olive oil for tossing
  • salt for sprinkling
  • ORANGE VINAIGRETTE
  • 6
    ml
    minced orange rind
  • 60
    ml
    fresh orange juice, strained
  • 15
    ml
    white wine vinegar
  • 3
    ml
    salt
  • 90
    ml
    olive oil
  • SALAD
  • 1
    bunch fresh rocket leaves
  • 1
    bunch mixed lettuce leaves
  • 1
    onion, thinly sliced
  • 1
    orange, peeled and cut into segments
  • 45
    ml
    roasted sunflower seeds
  • 15
    ml
    Parmesan cheese
 

Method

 
1. Preheat oven to 200 ºC. 2. Line a roasting pan with foil, slice aubergine into strips. Toss with enough olive oil and sprinkle with a little salt. Bake for about 35 minutes, until the aubergine is soft but not mushy. Cool slightly and marinade in orange vinaigrette for 12 hours. ORANGE VINAIGRETTE: Combine orange rind and juice, vinegar and salt in a bowl, gradually whisking in the oil. SALAD: 1. Wash rocket and lettuce leaves, pat dry. Arrange in a medium-sized salad bowl or platter. 2. Add the onion, orange segments, aubergine and sunflower seeds. Gently toss in the remaining orange vinaigrette and sprinkle with Parmesan cheese. Serve with crusty Italian bread.
 

Read more on: bake
 

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