Favourite recipes for a delicious Hanukkah dinner from Adeena Sussman’s book Shabbat
1 . Combine the oil, pine nuts, and 1/8 teaspoon of the salt in a small saucepan. Toast the nuts over medium heat, shaking often, until golden, 5 to 6 minutes. Transfer to a plate to cool. Stack the spinach leaves and slice them crosswise into1/2-inch strips. 2 . Arrange the spinach in a salad bowl and top with the pine nuts, orange segments, onions, and bell pepper. Combine the oil, vinegar, reserved orange juice, shallots, honey, mustard, the remaining 1/4 teaspoon salt, and the pepper in a jar, seal tightly, and shake until creamy. Pour the dressing over the salad and toss to coat. Dressing can be refrigerated, tightly sealed, in an airtight container for 1 week. * To cut orange segments, slice off the top and bottom ends of an orange so it can sit flat on the counter. Using a sharp knife and starting from the top, cut away the zest and white pith beneath, leaving the flesh exposed. Hold the orange in your hand over a bowl. Release the segments by cutting the flesh away from the white membrane surrounding each segment. Squeeze the mem- brane to release any juice; reserve 1 tablespoon of the juice for this salad.
Serves 6 Active Time: 20 minutes Total Time: 20 minutes S erve this wintery salad when you want something fresh and crunchy to present alongside richer dishes. The sharpness of raw onion, juiciness cour- tesy of orange segments, and crunch from bell peppers and roasted pine nuts combine with spinach for a felicitous pairing (add feta or goat cheese if you like). In Israel, I use so-called Turkish spinach, which has thicker leaves that hold up to dressing without wilting; look for the heartiest variety in your neck of the woods. SPINACH SALAD WITH ORANGES & PINE NUTS
1 tablespoon olive oil 1/3 cup pine nuts 1/8 teaspoon plus 1/4 teaspoon fine sea salt
One large 9-to 10-ounce bunch spinach, preferably large-leaved 1 medium orange, rind removed, segmented, * and 1 tablespoon juice reserved 1/2 small white onion, finely chopped 1/2 small red bell pepper, seeded and thinly sliced 1/4 cup olive oil 2 tablespoons white wine vinegar 1 tablespoon finely chopped shallots 1 tablespoon honey 2 teaspoons Dijon mustard 1/4 teaspoon freshly ground black pepper
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