Baby Leaf Salad with Roasted Hokkaido and Herb Dressing

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

Crispy, tender baby leaves are gently tossed with chicken schmaltz roasted Hokkaido pumpkin wedges and aromatic toasted cashew nuts in this colourful and pretty salad. The lemon-and-herb vinaigrette gets a touch of sweetness from a teaspoon of honey and works beautifully with almost any salad. I used a mixture of flat parsley, oregano and thyme. If you can't find red chard and bull's blood, just use baby arugula, lamb's lettuce or young spinach instead.

 

Salad	Herb Dressing
800 g Hokkaido, cut into wedges 4 tbsp Chicken schmaltz (or olive oil) Salt and peper to taste 1/2 tsp Pul biber (crushed red pepper) 50 g Cashewnuts, toasted (or hazelnuts) 250 g Baby leaves (I used red chard and bull’s blood)	2 tbsp A mixture of fresh herbs, finely chopped 2 tbsp Freshly squeezed lemon juice 1/2 tsp Pul biber (crushed red pepper) 1 tsp Clear runny honey Salt and pepper 5 tbsp Extra-virgin olive oil

1. For the dressing, place all the ingredients into a clean screw-top jar. Seal and shake well until thoroughly mixed.
2. Preheat the oven to 200C/400F. Wash, dry, halve and deseed the hokkaido pumpkin and cut into wedges. Toss the wedges with olive oil and season with salt, pepper and pul biber. Arrange them on a baking tray and bake in the middle of the oven for approx. 30 minutes until tender.
3. Heat a large skillet over medium-high heat. Add the cashews and toast for 3 to 5 minutes, stirring frequently, until they are lightly browned and smell nutty and fragrant.
4. Arrange the hokkaido wedges and baby leaves on a large serving plate and drizzle the dressing over. Enjoy!

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com