Mustard Greens Salad with Roasted Oranges and Pecans
If you’re searching for something between Kale and Arugula, the oft-forgotten Mustard Green is your ticket. The leafy green’s strong flavor doesn’t need to be cooked down in order to make it palatable- we love balancing it with a bright citrus dressing and popping in sweet, charred orange wedges.
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Ingredients
- 2 bunches Mustard greens
- 1/3 cup Olive oil
- 3/4 cups Roasted pecans
- 3 Oranges
- 1 sprig Thyme
- 1 tsp Fresh marjoram optional
- Salt and pepper to taste
Instructions
- 1. Turn your oven on to 400 and line a cookie sheet with parchment paper or foil. Prepare one of your oranges by cutting off a little cap from each end. Standing the orange on one of the now-flat ends, cut downwards to remove the peel and the pith (the white stuff). Once you’ve removed it all, cut wedges of orange out between each membrane. Congrats! You can successfully supremed an orange. Place these wedges on your cookie sheet with the sprig of thyme and roast the wedges just until the edges have browned. Set aside.
- Stem the greens by placing the leaves in your right hand and holding the stem in your left. Pull the stem downwards. Rinse the leaves and chop them.
- Grab a large bowl and squeeze the juice from your remaining orange. Add the olive oil, the thyme you used to roast the oranges and the salt and whisk. Place your greens into the dressing and rub them for a minute or so with it. Leave this to sit for 20-30 minutes.
- Just before serving, toss the pecans and roasted orange wedges into the greens.
