- 0:15 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
This sweet orange vinaigrette works especially well with bitter salad leaves.
Ingredients
- 1 radicchio, leaves torn
- 2 witlof, leaves separated (see Notes)
- 1 cup flat-leaf parsley leaves
- 4 baby artichoke hearts in oil, drained, quartered (see Notes)
- 1 tablespoon olive oil
- 4 x 180g skinless snapper fillets
Orange vinaigrette
- 2 tablespoons white wine vinegar
- 2 tablespoons orange juice, plus zest of 1 orange
- 1 teaspoon caster sugar
- 2 tablespoons olive oil
Method
- Step 1Shake the vinaigrette ingredients in a screw-top jar. Toss the leaves and artichoke with half the dressing.
- Step 2Heat oil in a large, non-stick frypan over medium-high heat. Cook fish for 2-3 minutes each side until just cooked. Divide salad among plates and top with fish. Drizzle with remaining dressing and season with pepper.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1346 kj
Energy
17g
Fat Total
3g
Saturated Fat
4g
Fibre
38g
Protein
110mg
Cholesterol
185.86mg
Sodium
2g
Carbs (sugar)
2g
Carbs (total)
All nutrition values are per serve
Notes
* Witlof (Belgian endive) is from greengrocers and selected supermarkets.
* Baby artichokes are from delis and gourmet food shops.
- Author: Nancy Duran
- Image credit: Petrina Tinslay
- Publication: delicious.
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