Sprouts are not just for Christmas, and this year I have a new found love for them. They are delicious in salads, sautéed so they are just cooked and slightly charred on the outside, served with a sweet dressing. Oranges are also delicious in January and we can start to get blood or blush oranges which are just out of this world tasty. It’s a match made in heaven and a highly addictive salad, but I guess there are worse things to be addicted too than a sprout and orange salad.
2 handfuls watercress
½ cup pecan nuts toasted in a hot oven for 5-8mins and roughly chopped
1 heaped cup sprouts, halved
2 tbsp. tamari sauce
2 tbsp. groundnut/neutral oil
Reserved juice from the oranges
1 tbsp. maple syrup
2 tbsp. extra virgin olive oil
1 tbsp. balsamic vinegar
1 heaped tbsp. wholegrain mustard
½ tsp salt
A good rind of black pepper
First peel and segment the oranges over a bowl, so as to reserve all the juice. Squeeze any juice from the peel into the bowl too. Scoop the segments from the juice and place in another bowl.
Add all the ingredients for the dressing to the orange juice and whisk to combine. Taste for seasoning. Depending on the sourness of your oranges or sharpness of you balsamic, you may need to adjust the balance.
In a wok or frying pan add the oil and heat on high, add the sprouts and Sautee till starting to turn golden and charring on some edges, should only take a few minutes. Keep tossing the sprouts and add the tamari, stirring continuously. It will bubble and go slightly sticky, keep tossing for a minute or two and then take off the heat and set aside.
In one large bowl or two plate lay out the watercress or whatever salad leaves your using, divide the orange segments, sprouts and pecan nuts between the plates. Finish with a drizzle of dressing.
You will have plenty of dressing left for another tasty salad.