Egg Orange Walnut Salad
Salad with eggs, oranges and walnuts is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 eggs
- 150 g canned mandarin
- 2 ripe pears
- 1 untreated lemon (juice)
- 1 onion
- 200 g mushrooms
- 150 g lamb's lettuce
- 150 ml dry red wine
- 1 pinch Ground cinnamon
- 2 cloves of spice
- 50 g peeled walnut kernels
- walnut oil
- 2 tbsp Orange juice
- 2 tbsp white wine vinegar
- 1 tsp liquid honey
- 1.5 tsp ground poppy seeds
- Salt
- pepper (from grinder)
- 1 ripe Avocado
Instructions
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1.
Cook the eggs in boiling water for about 10 minutes, drain, cool, peel and let them chill.
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2.
Drain the mandarins well over a sieve.
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3.
Peel, quarter, core and cut the pears into bite-sized pieces. Drizzle with 2 tbsp lemon juice. Peel the onion and slice very thinly into rings. Clean, rub and slice the mushrooms into narrow strips. Wash, rinse and dry the lamb's lettuce.
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4.
Heat the red wine with the spices, add the onion rings and let steep for about 5 minutes. Remove, drain and cool.
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5.
In a hot pan without fat roast the walnuts until fragrant, remove and cool.
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6.
Add 2 tbsp oil to the pan and quickly sauté the mushrooms. Season with salt and pepper and allow to cool slightly.
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7.
For the vinaigrette whisk orange juice with vinegar, honey, poppy seeds and 6 tbsp oil; season with salt and pepper.
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8.
Halve the avocado, twist out the pit, press the flesh from the skin and cut into thin slivers. Mix immediately with 2 tbsp lemon juice.
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9.
Arrange lamb's lettuce on plates, top with mandarins, pears, mushrooms, walnuts, avocado slices and onion rings. Slice the eggs into narrow strips, place in the center of the salad and drizzle with vinaigrette before serving.
