- 2 x medium OR 1& 1/2 large CHICORY - CORE & BROWN LEAVES TRIMMED
- 6-8 ORANGE SEGMENTS
- 2 tablespoons ORANGE JUICE - FRESH
- 1.5 tablespoons OLIVE OIL
- 6 leaves FRESH MINT - SLICED
- PINCH OF SEA SALT AND MILLED WHITE PEPPER
Chicory and Orange salad
Ricardo Soares
31st January 2011
Chicory and Orange salad
SLICE CORE FROM CHICORY, THEN SLICE CHICORY LEAVES INTO 1 (2.5cm) THICK
PIECES, PLACE INTO A BOWL, T
Ingredients
Method
SLICE CORE FROM CHICORY, THEN SLICE CHICORY LEAVES INTO 1 (2.5cm) THICK
PIECES, PLACE INTO A BOWL, TOSS WITH 2 TABLESPOONS OF FRESH ORANGE JUICE AND
1.5 TABLESPOONS OF OLIVE OIL, CAREFULLY MIX WELL TOGETHER.
PLACE DRESSED CHICORY ONTO THE SERVING PLACE, DECORATE TOP OF SALAD WITH 6-8
ORANGE SEGMENTS, FRESH MINT AND A LITTLE SEA SALT AND MILLED WHITE PEPPER.
SERVE IMMEDIATELY.
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