Cooking with Herbs
Story Title: Cooking with Herbs
Date: 30th October 2010
Presenter: Clive Larkman
Tangy Mandarin Salad
Tangy blend of citrus and herbs that makes great side dish for Mexican or Spanish food
Four large Mandarins
Two tablespoons of Pine nuts
Three large sprigs of mint
Eight leaves of Lime Verbena
Four leaves of Pineapple Sage.
Peel Mandarins and remove white strings then place cleaned segments in bowl.
Finely chop mint and Lime Verbena leaves,
Toss with Pine nuts and add mixture to mandarin pieces.
Thinly slice Pineapple Sage leaves and use as garnish over top of Mandarin mixture.
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