Carrot, orange and chervil salad
This is one of those simple combinations of just a few ingredients that complement each other beautifully. The sharp, juicy tang of the oranges; the sweet crunch of the carrot; the nutty texture of the seeds – it just works. It’s also very good if you replace the seeds with around 100g crumbled freshly roasted chestnuts.
Cut the top and bottom off one of the oranges. Place it cut-side down on a chopping board and work around it with a sharp knife, cutting off the peel and pith in strips so that the juicy flesh is exposed. Then, holding the orange in the palm of your hand and working over a bowl to catch the juice, slice down either side of each membrane, as close as you can, to release the segments. Drop the segments into the bowl. Repeat with the other orange.
Peel the carrot and cut into matchsticks using a sharp knife or a mandolin. Add these to the orange segments with the seeds and toss to mix.
To make the dressing, whisk all the ingredients together, along with any juice saved from the oranges.
Add the chervil or parsley to the salad along with the dressing, toss everything together and serve.
- 2 oranges
- 1 large carrot
- 50–60g mixed pumpkin and sunflower (or other) seeds
- A few sprigs of chervil (or tender parsley)
For the dressing:
- 1 tablespoon lemon juice or cider vinegar
- 1 tablespoon sunflower oil
- 2 tablespoons rapeseed or extra virgin olive oil
- Sea salt and freshly ground black pepper
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If you like this recipe, you might like the following course...
Who needs meat? During the River Cottage Veg cookery course you'll learn to turn local, seasonal produce into delicious veggie dishes.