Orange salad

Orange salad

By
From
The Beef Club
Serves
4
Cooking time
5 mins
Photographer
Marie-Pierre Morel

The pickled carrots

Ingredients

Quantity Ingredient
2 bunches young carrots
100ml water
1 tablespoon sugar
100ml spirit vinegar

The oranges

Quantity Ingredient
6 blood oranges
1 red onion
40g taggiasche olives
50g rocket
a few sprigs parsley
2 tablespoons olive oil
salt

You will need

Quantity Ingredient
mandoline

Method

  1. Clean the carrots and cut into thin rounds with the mandoline (or with a knife). Bring to a simmer in a saucepan of the water, sugar and vinegar. Add the carrots and, as soon as it returns to a simmer, turn off the heat and allow to cool. Pour the carrots and liquid into a jar and leave to pickle for 24 hours if possible.
  2. Peel and remove the pith and inner membrane of the oranges and keep a little skin aside for the zest. Cut the segments without taking any pith.
  3. Arrange on each plate some orange segments, finely sliced red onion, pitted and sliced olives, rocket leaves, parsley and a few pickled carrot rounds. Drizzle with olive oil, salt, and finely grate over a little orange zest.
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
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