I’ve been obsessed with this salt and orange peel rolled salad for years.
This recipe makes a very tasty one-bowl roll of salad with just a few simple ingredients.
You can make it ahead of time and freeze it for later use, or you can use it right away and store it in the fridge for up to two weeks.
(If you use the freeze-ready option, just throw it into the fridge before eating.)
If you don’t have the time or desire to make it yourself, here’s how to make the roll ahead of the week: 1.
Wash and dry the citrus peel.
I like to use a garden shears, or a knife blade, to cut the ends off.
I cut about 2-inch pieces of peeled citrus peel, and I cut each strip about 1/2-inch long.
If you can’t get your hands on peeled citrus, you can cut it yourself by using a vegetable peeler.
I prefer to use one with a blade that is large enough to cut through the skin.
Cut each strip into 1-inch strips.
(Note: If you’ve got a vegetable skin, cut the strips in half to make one large piece.)
Cut each piece of citrus peel into 6 pieces.
You will want six strips, so cut each piece into three pieces.
Place each piece in a bowl and mix them up until they are well combined.
Mix the salt and the lavender.
Salt is usually used to bind the ingredients together and make a paste.
To make this roll, you’ll need about 3 tablespoons of salt and 1 tablespoon of lavender (optional).
I like the citrus-lime salt mix, but you can also use lemon or lemon-lime or orange-lime, depending on how much salt you need.
You’ll want a mixture that has a nice flavor, so keep an eye out for the saltiness and don’t add too much salt.
I use a little bit of salt in the mixture.
Put the lime-lime mixture in a food processor and pulse until it’s finely ground.
Add a little more salt if you need to, but just a little.
I mix the lime salt in at this point, but a little salt isn’t going to hurt anything.
You’re going to need to mix it for about 1-2 minutes, but the lime is going to keep the lime powder in the mix and the lime juice will keep the lavendering liquid from evaporating.
When the mixture is mixed all the way through, you should have a very smooth, light, slightly sweet, and slightly salty mix.
Add the lime slices to a large bowl and sprinkle a bit of lemon zest on top.
Pour the lime mixture over the salt mixture and mix until combined.
Now add a little extra salt if needed, but keep the mixture at room temperature.
Once the salt is mixed thoroughly, add a bit more lemon juice if you want a slightly more salty dressing.
Taste the dressing, and add more lime if needed.
You may need to add a pinch of salt if it has a bitter aftertaste.
It will be slightly salty at first, but then it will settle into a more sweet and tangy dressing.
This dressing can be eaten with a spoon, or drizzled on top of the roll.
4.30 from 16 reviews Print This is one easy salad to make ahead of your week!
Author: Morgan | Recipe type: Salad, Bowl Ingredients 2 tablespoons of lemon or lime juice (or 1/4 lemon or 1/8 lemon)