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ClemenGold<sup>®</sup> Salad & Ginger Dressing

ClemenGold® Salad & Ginger Dressing

Great for a couple’s fresh-from-the-garden type of lunch; or serve as a side dish with dinner.

Recipe developed by Crush Online

Prep time: 20 min
Cooking time: 30 min
Serves: 2-4

ClemenGold® Salad And Ginger Dressing:

  • 2 Tbsp (30 ml) apple cider vinegar
    finely grated zest of 2 ClemenGold®s
  • 3 Tbsp (45 ml) ClemenGold® juice
  • 2 Tbsp (30 ml) honey
  • 0 Tbsp (15 ml) fresh ginger
  • 1 clove garlic, crushed
  • 1 tsp (5 ml) fresh coriander, finely chopped
  • ½ tsp (2.5 ml) salt
  • ¼  tsp (1.25 ml) freshly ground black pepper
  • ⅓ C (80 ml) extra virgin olive oil

Black Rice:

  • 1 C (250 ml) black rice
  • 2 C (500 ml) chicken stock
  • 1 tsp (5 ml) salt

Brussel Sprouts:

  • 2 Tbsp (30 ml) extra virgin olive oil
  • 18 Brussels sprouts, cut in half
  • ¼ tsp (1.25 ml) Maldon salt
  • 2 Tbsp (30 ml) ClemenGold® juice
  • 3 ClemenGold®s, peeled and cut into rounds
  • 12 slices streaky bacon
  • 100 g almonds, toasted in a hot dry pan
  • 30 g baby salad leaves
  • 30 g rocket
  • 30 g micro greens
  • 10 g coriander
  • 10 g chives
  • 6 whole baby radishes, cleaned
  • salt and pepper

ClemenGold® and Ginger Dressing:
Combine all of the ingredients, except the olive oil, in a blender and whizz together.

With the blender running, slowly drizzle in the olive oil to emulsify. Taste and adjust the seasoning.

Black Rice:
Rinse the black rice well; drain the water and then place in a saucepan with the chicken stock and 1 teaspoon of salt.

Bring to the boil, turn the heat down and cook for 20-25 minutes until all of the water has been absorbed.

Brussel Sprouts:
Warm the olive oil in a pan. Add the Brussel sprouts cut side down, sprinkle with salt and pan fry until slightly charred on the cut side.

Turn the heat up to high, add the ClemenGold® juice and fry for another minute. Set aside.

Peel the ClemenGold®s and, using a sharp knife, slice lengthways into rounds (see image).

Grill the bacon in the oven at 180 °C until crispy.

Toast the almonds in a dry pan until they just start to char.

To Assemble:
Mix all of the leaves together, toss with the Brussel sprouts and black rice.

Top with ClemenGold® slices, toasted almonds and baby radishes.

Adjust the seasoning, drizzle with the ClemenGold® and ginger dressing and serve.

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