Little gem with orange, pecans and parmesan
Simple Too, p. 233
The pecans make this a shoe-in at the table for all festive meals, but it works year round. We particularly love it with the cauliflower soufflé bake (p. 132). The dressing keeps well for a few days in the fridge. Earmark it for other leafy or grain-based salads, or to spoon over roasted pumpkin or sweet potato.
Ingredients
- 60ml cold-pressed rapeseed (or olive) oil
- 1 tbsp english mustard
- 1 tbsp cider or sherry vinegar
- 1½ tbsp orange marmalade
- 1 orange, 1½ tsp finely grated zest, 1½ tbsp juice
- 50g roasted salted pecans, roughly chopped
- 35g parmesan, roughly crumbled
- 5g tarragon leaves
- Fine sea salt and black pepper
Capture the full recipe from the book
Open Simple Too at page 233 and take a picture with the CookCook app. The ingredients and steps will show up in the app, ready to cook from.
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