Brussels sprouts and blood orange salad with hazelnuts
Description
When the citrus season starts and the fresh new oranges arrive from Sicily, it is a special satisfaction to cut into them and see their beautiful colours, then bite into them and let the sweet juices run. I eat a lot of oranges all through the winter. I make marmalade, and I also use oranges in cooking. I like to grill them, add them to salads both cold and warm, and use the zest in dressings.
Ingredients
For the salad
For the dressing
Instructions
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Quarter the Brussels sprouts. Heat the oil in a frying pan placed over a medium heat and fry the sprouts for about 5 minutes, or until they start to brown at the edges. Remove from the pan and leave to cool.
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Chop the cavolo nero leaves coarsely and place them in a large salad bowl with the sprouts and the chilli.
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To prepare the oranges, cut a slice from the top and bottom, until you can see the segments. Now place each on a work top and slice the skin and white pith off, working from top to bottom and rotating the orange to remove it all. Slice the oranges and put them in the salad bowl with the greens.
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Set the frying pan back over a medium heat and tip in the hazelnuts. Roast them, stirring, for a few minutes, until they turn a shade darker and smell toasted. Tip them out on to a plate to cool, then chop them coarsely and sprinkle over the salad.
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Whisk the orange zest, juice and honey together, then whisk in the oil and season generously to taste with salt and pepper.
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Fold the dressing into the salad and serve.