December 17, 2014

Christmas Salad

Salad Bowl with a salad of rice, lentils, clementines, cranberries and Brussels sprouts

I am delightfully enjoying the lead up to Christmas and I hope that you are too. There are always routines that I am looking forward to such as baking mince pies and gingerbread men, making home-made decorations and crafts and playing Christmas songs on the ukulele. Likewise, there are ingredients which always seem to find their way in my kitchen at this time of year like clementines, spices, nuts, dried fruits, root veggies and Brussels sprouts. The idea for this Christmas salad therefore came naturally, mixing some of my favourite ingredients from the season. I am sure it will be appreciated on the Christmas table whether you choose to serve it as a side or a main for vegetarians.

Clementines on a wooden board

Wishing you all a wonderful Christmas

With love and light x

Vegetables, fruits and nutson a wooden board

Christmas Salad – serves 4 to 6
•200g black rice, rinsed
•200g beluga lentils, rinsed
•A pinch of mustard seeds
•A pinch of cumin seeds
•2 handfuls pecan nuts, shelled
•300g Brussels sprouts
•Juice of 1 lemon
•Salt and pepper
•1tsp wholegrain mustard
•1tbsp maple syrup
•2tbsp olive oil
•3 clementines, peeled and quartered
•3tbsp dried cranberries

1.Place the black rice in a large pot of boiling water and cook for 25min. Add the lentils, mustard and cumin seeds and extra water if needed and cook for another 20min. Drain and set aside.
2.Preheat the oven to 170°C. Place the pecan nuts on a baking tray and put in the oven for 10-15min until fragrant. Set aside.
3.Shred the Brussels sprouts with a mandolin slicer or grater, place in a bowl, add half the lemon juice and mix well with your hands until coated. Leave aside for at least 10min to soften.
4.Prepare the dressing by mixing in a small bowl salt and pepper with the mustard, remaining lemon juice, maple syrup and olive oil.
5.To assemble the salad, place the rice and lentils in a large salad bowl, add the sprouts, pecans, clementines, cranberries and dressing. Toss well and serve.

Salade de Noël – pour 4 à 6 personnes
•200g de riz noir, rincé
•200g de lentilles beluga, rincées
•Une pincée de graines de moutarde
•Une pincée de graines de cumin
•2 poignées de noix de pécan, épluchées
•300g de choux de Bruxelles
•Jus d’1 citron
•Sel et poivre
•1cc de moutarde à l’ancienne
•1cs de sirop d’érable
•2cs d’huile d’olive
•3 clémentines pelées et coupées en quartiers
•3cs de canneberges séchées

1.Mettre le riz dans une grande casserole d’eau bouillante et faire cuire 25min. Ajouter les lentilles, les graine de moutarde et de cumin et faire cuire encore 20min. Egoutter et réserver.
2.Préchauffer le four sur 170°C. Mettre les noix de pécan sur une plaque à four et enfourner pour 10-15min jusqu'à ce qu’elles commencent à dorer. Réserver.
3.Emincer les choux de Bruxelles très finement à l’aide d’une mandoline ou d’une râpe, mettre dans un bol avec le jus d’1/2 citron et bien mélanger avec les mains pour les imprégner de jus de citron. Laisser de côté pour une dizaine de minutes.
4.Dans un petit bol, préparer l’assaisonnement en mélangeant du sel et du poivre avec la moutarde, le reste de jus de citron, le sirop d’érable et l’huile d’olive.
5.Pour assembler la salade, mettre le riz et les lentilles dans un grand saladier. Ajouter les choux de Bruxelles, les noix de pécan, les clémentines, les canneberges et l’assaisonnement. Mélanger et servir.

Salad Bowl with black rice, lentils, clementines, pecans and Brussel sprouts

3 comments:

WholeYum said...

Beautiful photography and recipe! We'd love to see this on WholeYum.com!

Heather Mason said...

I just got a mandolin and I need to use it! This salad looks perfect to try it out! I love the idea of black rice too!

Del's cooking twist said...

Beautiful pictures for an amazing recipe, Blandine! This colorful & healthy salad is just perfect for winter, can't wait to try it. Happy New Year! :)

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