Clementine zest salad. Superfresh.


At home we seem to be going through somewhat of a citrus zest awakening; the stuff is gold! It just brightens up almost any dish and is very rightly named zest. Mind you, it packs a punch and going just a bit over with zest can leave a dish tasting of very little else.

This salad here is as simple as a salad should be (pretty damn simple) but the different elements come together in a way that’s (please excuse the word) sensational. The freshness and sharpness from the zest and dressing is tempered by the earthiness of the mushrooms and almonds. A guaranteed winner!

For the salad (serves 4 as a small side salad):

About 10 large iceberg lettuce leaves chopped into strips (use iceberg here because of its crunchy freshness, although it’s pretty tasteless, I feel the rest of the elements bring enough flavour to the salad)

About 1/4 to 1/3 cup of toasted almonds

8-10 large sliced button mushrooms

1 tsp of thinly sliced clementine zest. Make sure that the zest is cut into thin ribbons (see the picture) and that the white rind is removed from the skin. You’ll need about 2cm by 2cm piece of clementine skin from which you’ll remove the rind with a sharp knife and slice into the zest strips.

For the dressing:

Juice from 2 clementines (about 1/3 cup)

Juice from half a lime

1 tsp of Dijon mustard

3 tbsp of extra virgin olive oil

3-4 tbsp of vinegar

Season with salt and pepper

Toss everything together and dress.

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