Spinach salad with orange and lalagia (fried dough strips)
With the Messino orange balsamic cream in the final serving, we give an exceptionally sweet and sour taste that offers an original character and at the same time enhances the orange’s fresh natural aromas. In this spinach salad with orange, we suggest adding traditional lalagia (or any other crispy ingredient) that will absorb the salad’s natural juices and add extra texture. Finally, the extra virgin olive oil completes this exuberant-tasting salad, while the local pasto (or any other cold-cut) adds the necessary saltiness.
Υλικά
For the salad:
- 300 gr baby spinach
- 50 gr Orange fillets
- 30 gr Pasto (or any other cold cut)
- 100 gr lalagia
- Olive oil
For the vinaigrette:
- 6 tbsp Messino orange balsamic cream
- 6 tbsp olive oil
- 1 tbsp mustard
- 1 tsp honey
- salt
- pepper
Οδηγίες
- Add the pasto slices with some olive oil in a small non-sticky frying pan and saute them until they get some colour. Take them off the pan and store them on anti-stick paper until you serve
- Add all the vinaigrette ingredients in a mixer/blender and blend them
- Pour the vinaigrette on the spinach leaves and mix well, until the sauce covers everything
- Garnish your greens with pasto (or any other cold cut), orange fillets, and lalagia. Try to smash them with your hands for more crunchiness.
- Pour with more Messino orange balsamic cream for an extra fruity aroma and zesty taste
Extra tips:
- Enjoy a vegan version of the spinach salad without adding the pasto orany other cold cut
- If you enjoy spicy food, replace classic mustard with a spicy one!
- For a more fancy and gourmet version add Messino white balsamic pearls as a garnishing