
RECIPE OVERVIEW
The combination of sweet citrus with rosemary and mustard makes for a versatile dressing – not only for your favourite green salad, but it’s also perfect to marinate chicken in, dress fish fillets with or to drizzle over veggies.
Ingredients
Serves: 4 people
-
0
-
Black Pepper
to taste -
2
tbsp
Cider Vinegar
-
1
tsp
Honey
-
100
ml
Olive Oil
or avocado oil -
1
tsp
SuperValu Fresh Rosemary
chopped -
0
-
SuperValu Salt
to taste -
0.5
tsp
SuperValu Signature Tastes Clemengold
freshly grated rind -
5
tbsp
SuperValu Signature Tastes Clemengold
freshly squeezed juice -
1
-
SuperValu Signature Tastes Clemengold
peeled and segmented -
2
tsp
Wholegrain Mustard
Method
- Place the oil and vinegar in a mixing bowl. Add ClemenGold rind and juice with mustard and honey and whisk together until well blended.
- Cut the ClemenGold segments into smaller pieces and stir with rosemary into the oil mixture. Season to taste with salt and pepper.
- Serve the dressing on your favourite combination of salad leaves and fresh herbs for a delicious, yet simple salad. The dressing keeps well in the fridge for up to a week. If made in advance, only add the segment pieces just before serving.
More ways to use this dressing:
1. The flavours of this dressing combine well with roasted beetroot and creamy feta or goats’ cheese, served on rocket as a salad or starter. Add drained chickpeas as a light lunch.
2. For an alternative salad idea, drizzle the dressing over cucumber ribbons, thinly sliced baby cabbage and more ClemenGold segments.
3. Use the dressing as a marinade for chicken, fish fillets or even pork and lamb.
4. The ClemenGold dressing is also perfect to add when roasting butternut or sweet potato .
5. Use the dressing as a cook-in-sauce. Place chicken portions with onion and butternut or brinjal in an oven dish. Add more ClemenGold segements if preferred. Pour the dressing over and roast at 180 °C until cooked. Serve on herby couscous.
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