- 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 & Orange salad
Ricardo Soares
21st January 2011
Chicory & Orange salad
DO NOT DRESS THIS SALAD TOO LONG BEFORE IT IS REQUIRED OR THE DRESSING WILL CAUSE THE LEAVES TO WILT
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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