ORANGE, PARSLEY, AND WALNUT SALAD
In this recipe, the parsley and oranges in the salad pair well with fish (such as striped bass). The salad also goes great with chicken or pork. When buying parsley, look for small, tender leaves. Large leave tend to be tough and less delicious.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Peel long strips of zest off one orange. Slice half very thinly into julienne. Cut peel and pith away from the orange, following contour of orange. Holding orange over a bowl, cut between membranes, allowing segments to fall into bowl. Squeeze juice into bowl; discard membrane. Repeat with remaining oranges.
- Combine walnuts with 1 teaspoon oil, 4 large zest strips, 1/2 teaspoon salt, and a few grinds of pepper on a baking sheet. Roast until golden brown and fragrant, shaking once or twice, 8 to 10 minutes. Increase oven temperature to 425 degrees. Let walnuts cool, then coarsely chop with a few strips of zest.
- Combine mustard, 3/4 teaspoon salt, and 2 tablespoons orange juice. Whisk in 3 tablespoons oil. In a second bowl, combine parsley, walnuts, and julienned orange zest. Lift oranges out of juice and add to salad. Drizzle with some of the dressing and toss gently.
- Season fish with salt and pepper. Heat a large oven-proof skillet over high heat. Add 1 tablespoon oil, swirling to coat pan. Place skin-side down in skillet and cook 3 minutes. Transfer to oven and cook until opaque, 8 to 10 minutes depending on thickness of fish. Serve fish with salad, drizzled with dressing.
Nutrition Facts : Calories 467 g, Cholesterol 128 g, Fat 27 g, Fiber 6 g, Protein 33 g, Sodium 531 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
