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| CITRUS
SALAD |
FOOD
& COOKING VIDEO |
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Colourful
Citrusy Salad with a Twist!
Try this delicious and zesty ClemenGold, watercress,
beetroot and goats cheese salad
As summer comes to an end and autumn sets in, many
of us will be returning to old stodgy meals, but if
you’re keen to keep the summer buzz going as
long as possible, then why not try this citrusy salad
with the superior tasting ClemenGold, fennel, watercress,
beetroot and goats cheese.
ClemenGold is a wonderfully sweet, easy-peeling citrus
fruit, and with a vibrant orange colour, fragrant
aroma, and refreshing, juicy flavour, it is the perfect
addition to any salad or chilled as a convenient school
snack for kids.
Sourdough crostini with roast chicken
"This is such a vibrant, fresh salad! Beetroot
is a fashionable and healthy ingredient in its own
right, but the zingy addition of the ClemenGolds makes
it very special. This would be great served as a light
lunch or a side to grilled Chicken, duck or even fish."
Sophie Michell, TV chef and author
In the following video, chef and author Sophie Michell
shows you how to create this beautiful salad that
will brighten your kitchen table and your palate.
ROAST BEETROOT CLEMENGOLD AND GOATS CHEESE SALAD
Ingredients
Salad lettuce leaves
1 head of fennel
1 bunch of watercress, washed and trimmed
4 medium sized, ready-cooked beetroot
4 ClemenGold
300g of soft rind-less goats cheese
Sea salt and black pepper to season
Dressing:
1 ClemenGold
25ml white wine vinegar
75ml extra virgin olive oil
1 tbsp of finely chopped chives
Method
- For
the dressing, zest and juice the ClemenGold into a
small saucepan, add the vinegar, bring to the boil,
then turn down and simmer for 15 minutes or until
reduced by half.
- Then
take off the heat, cool completely, add the olive
oil and chives.
- For
the salad, take the lettuce leaves, trim and slice
the fennel as thinly as possible, then mix with the
dressing and the watercress.
- Slice
the beetroot into six and peel the 4 ClemenGold, then
slice through the middle, to get lovely flower like
slices.
- To
serve, plate up a pile of the leaves and fennel and
top with the beetroot and ClemenGold, then crumble
over the goats cheese.
Serves 4
For more information visit www.clemengold.com
Published
01 September 2011
Email
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