Chopped Orange Salad with a Ginger

Maple Syrup Vinaigrette

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MAIN COURSE
0: Hours 15 Minutes
PREPARATION
0: Hours 04 Minutes
COOKING
0: Hours 19 Minutes
TOTAL TIME

Ingredients
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 Salad ingredients :

 2

Navel orange peeled and chopped into cubes and/or circles

 2 cups (500 ml)

Bok choy chopped

 1/4

Purple onion chopped or sliced

 1 cup (250 ml)

Mix of chopped and whole radishes

 1/3 lb (140 g)

Baby brocoli /brocolini (6 stems)

 1 tablespoon (15 ml)

Chopped cilantro
  Dressing ingredients :

 1 teaspoon (5 ml)

Fresh grated ginger

 1

Medium clove of garlic

 1 tablespoon (15 ml)

Lime juice

 3 tablespoons (45 ml)

Extra virgin olive oil

 1 teaspoon (5 ml)

Rice vinegar

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 1 teaspoon (5 ml)

Sesame seeds

 1/2 teaspoon (2,5 ml)

Salt

 1/4 teaspoon (1,25 ml)

Fresh cracked black pepper

 2 teaspoons (10 ml)

Maple syrup

Preparation
Wash and prepare all the veggies.

Trim ends of baby broccoli.

In a saucepan with a steamer basket, bring about 1 inch of water to a boil. Add the baby broccoli and
steam for about 3-4 minutes. Remove baby broccoli from the pan and allow it to cool on a plate.

Chop all the ingredients into various bite-size cuts and arrange them into groups on your platter.

Dressing:

Mince the garlic and ginger with a microplane or mincer and add to a medium bowl.

In the same bowl, squeeze the lime juice from half a lime with a citrus reamer.

Whisk in the olive oil, rice vinegar, sesame seeds, salt, pepper, maple syrup.

Mix well until all ingredients are completely mixed.

Taste dressing and adjust if necessary. Too acidic, add a touch more maple syrup or olive oil. Not
acidic enough, add a splash of more lime juice or rice vinegar.

Drizzle dressing and chopped cilantro over salad and enjoy.

Source : Metro