The contrasting flavours of sweet, succulent fresh orange, crisp, peppery radish and pungent raw onion equal the assertive flavour of the spinach and create a strikingly colourful combination.
ingredients
serves 4
1 level teaspoon chopped fresh marjoram, or 1/2 level teaspoon dried marjoram
1/8 level teaspoon freshly grated nutmeg
1 tablespoon virgin olive oil
Freshly ground black pepper
1 small orange, skin and pith removed, flesh cut into small pieces
4 radishes, trimmed and sliced
1 small onion, peeled and finely chopped
1/2 pound young spinach leaves, trimmed and washed
1/2 tablespoon red wine vinegar
method
1. Mix the marjoram and nutmeg with the oil in a bowl. Season with pepper and stir in the orange, radishes and onion. Cover and place in the refrigerator for 1 hour, stirring occasionally.
2. Dry the spinach leaves gently but thoroughly with kitchen paper or a clean cloth. Tear them into small pieces and put in a salad bowl.
3. Sprinkle the vinegar over the spinach, then pour on the orange and radish mixture and toss the salad gently before serving.
You can vary the salad by using lamb's lettuce or cos lettuce in place of the spinach. When not using spinach, leave out the nutmeg and use cayenne pepper instead.
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