Orange Salad is a traditional Scottish recipe for a classic salad of orange segments in a tarragon vinaigrette dressing that, typically, is served to accompany the Christmas goose. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Orange Salad.
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Here is a recipe that I found in the Good Fare Christmas pamphlet published in Edinburgh in 1958 that contains a number of Scottish Christmas and Hogmanay recipes.
This is a traditional Scottish salad, from Edinburgh that is intended to be served alongside the traditional Christmas goose.
Ingredients:
6 oranges (use a mix of naval and blood for contrast)
watercress
lettuce
fresh mint or parsley, to garnish
80ml olive oil
40ml tarragon vinegar
pinch of sugar
a small pinch of cayenne pepper
salt and freshly-ground black pepper, to taste
Garnishes:
raisins, sultanas or dried cranberries
a few flat-leaf parsley leaves
a few sprigs of basil
slivered almonds
Method:
Using a sharp knife, cut the rind and pith from the oranges then cut out the segments, leaving the membranes behind (reserve any juice).
For the dressing, beat together the olive oil, tarragon vinegar, reserved orange juice, sugar, cayenne pepper and seasonings in a bowl. Add the orange segments to this and toss to coat.
Serve on a bed of mixed shredded lettuce and watercress leaves and garnish with chopped mint and/or parsley. Chilli in the refrigerator for at least 2 hours before serving.
This salad should be served well chilled. Add any additional garnishes immediately before serving.
