Blood Orange, Red Onion and Pancetta Salad

Ingredients (Serves 4)
3 blood oranges, with segments and juice;
6 tbls Blood Orange Infused EVOO;
1 tsp dried chilli flakes;
2 tbls Red Wine Vinegar;
1 small red onion (very finely sliced);
400-500g mixed salad leaves;
20 thin slices pancetta;
salt and freshly ground black pepper;
Turmeric Dukkah to garnish
Method
Make dressing by mixing blood orange juice with Blood Orange Infused EVOO, chilli and Red Wine Vinegar. Place remaining ingredients in a large bowl. Just before serving, add a few pinches salt and some freshly ground black pepper. Toss well with dressing, sprinkle liberally with Turmeric Dukkah and serve.

 

Image courtesy of http://outtathekitchen.wordpress.com/2013/01/29/eating-italy/

Image courtesy of http://outtathekitchen.wordpress.com/2013/01/29/eating-italy/

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