Pine nuts are a rich source of anti-oxidants and Vitamin-K, manganese, copper and magnesium. It is also a good source of lutein which helps protect against macular degeneration. However, the key component is Oleic acid, which is an Omega-9 fatty acid. It is one of the key ingredients found in Lorenzo's Oil which helps to fight adrenoleukodystrophy, a degenerative brain disorder where the myelin which coats and protects the nerves is eroded, disrupting the nervous system, leading ultimately to death. Omega-9 fatty acids help to protect the myelin coating on the nerves.
Florentine Salad with Zesty Lemon Dressing by Magnus Mumby
All ingredients should be organic whenever possible.
Florentine Salad
Ingredients:
6 oz/150g Baby Spinach Leaves
6 oz/150g Mixed Baby Salad Leaves
8 Slices Pancetta (Italian Bacon)
4 Free Range, Organic Eggs
4 Tbsp Toasted Pine Nuts
Lemon Dressing (See Below)
Flat Leaf Parsley to Garnish
Method:
- Toss all the leaves together in a large bowl.
- Grill the pancetta slices until crisp.
- Poach the eggs until soft. While the eggs are poaching, toss the leaves in lemon dressing and divide between 4 pasta bowls.
- Top with 2 slices of pancetta each and scatter a tablespoon of pine nuts over each.
- Finally, top with a fresh poached egg and drizzle the egg with a little more dressing, top with parsley, and serve for a perfectly bright, vibrant, tangy salad!
Zesty Lemon Dressing
This dressing makes an excellent accompaniment to grilled fish or it can be mixed in with some crushed, fresh, hot-boiled, fingerling potatoes with chopped parsley for a wonderful side dish.
All ingredients should be organic whenever possible.
Florentine Salad
Ingredients:
10 fl oz/300 ml Fresh Lemon Juice |
4 fl oz/100 ml White Wine/Sherry Vinegar |
Reduce the juice, zest and honey in a sauce pan by 1/3. Place in a liquidiser (food processor) with the vinegar or use a stick blender and slowly add the oil.
If it starts to get too thick, add a little of the water until you have a nice, glossy emulsion.
You should have a bright, yellow, glossy, very tangy dressing. If it is too sharp, simply add a little more honey and a little warm water whilst whisking.
Bottle and store.
Note: This recipe calls for Pomace Olive Oil. OLM's editor in chief switched the ingredient to Extra Virgin Olive Oil. When using extra virgin olive oil it will set in the fridge and you will need to bring it to room temperature first. Pomace oil (second squeezing) will cause this recipe to be thick, but usable from the fridge.
Recipe by Magnus Mumby
Florentine Salad with Zesty Lemon Dressing
Issue 10 | October/November 2009
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