Strawberry Salad With Orange Blossom Water Food
STRAWBERRY AND HAZELNUT SALAD WITH ORANGE BLOSSOM DRESSING
Steps:
- Cover the raisins with hot water in a small bowl and let stand until plump, about 10 minutes. Drain and set aside.
- Meanwhile, toast the hazelnuts in a large pan over medium-high heat, shaking the pan frequently, until the skins begin to fall off and the nuts are toasted, 5 to 7 minutes. Transfer to a cutting board and coarsely chop. Set aside.
- Mix the white wine vinegar, orange blossom water, honey and 1/4 teaspoon salt in a large bowl. Whisking constantly, slowly drizzle in the olive oil until emulsified. Add the strawberries, figs, apricots, spring mix, hazelnuts, raisins and 1/2 teaspoon salt to the bowl and toss until well combined. Serve immediately.
STRAWBERRY SALAD WITH ORANGE BLOSSOM WATER
This is a light and effortless summer recipe. The orange blossom water (indian market, certain supermarket) gives it a unique and delicate flavor.
Provided by Dina Cohen
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix the orange juice, orange water and sugar. Pour over the strawberries. Place mixture in the fridge for at least 1 hour.
- Serve cold. Sprinkle with chopped mint or pistachio.
Nutrition Facts : Calories 112.6, Fat 0.5, Sodium 1.8, Carbohydrate 27.7, Fiber 2.4, Sugar 23, Protein 1.2
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- Cut a slice off the top and bottom of each orange so they sit flat on a cutting board. Using a sharp knife, work your way around the fruits to remove all the skin and pith. Cupping the orange in one hand and working over the serving bowl, carefully cut the segments out from between the membranes. (Be sure to cut only until you reach the middle of the fruit!) Over a separate small bowl, firmly squeeze the remaining membranes to release all the orange juice.
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