Chicory & Orange salad

Ricardo Soares

Ricardo Soares

21st January 2011
Ricardo Soares

Chicory & Orange salad

DO NOT DRESS THIS SALAD TOO LONG BEFORE IT IS REQUIRED OR THE DRESSING WILL CAUSE THE LEAVES TO WILT

Ingredients

  • 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

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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