Page title and description
Salads
Chicory, watercress and orange salad
Chicory's mild bitterness pairs very well with the sweet juiciness of oranges. This punchy summer salad could be a starter or side, or expanded into a light main with the addition of flakes of smoked mackerel or slices of duck, chunks of earthy roast beetroot or carrot, or crumbled feta.
Ingredients
- 1 tbsp sherry or red wine vinegar
- pinch sugar
- 5 tbsp olive oil or 3 tbsp walnut oil with 2 tbsp sunflower oil
- 2 bunches watercress
- 3 heads chicory, sliced into rounds
- 2 oranges, peeled and cut into chunks
- 40g walnut pieces
- salt and pepper
Method
Prep time:
10 min
PT10M
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Step 1
Whisk the vinegar with the sugar and seasoning, gradually whisking in the oil.
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Step 2
Taste and adjust the seasonings and pour into a salad bowl. Tear the watercress into small pieces.
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Step 3
Place in the bowl. Scatter the chicory, orange and walnuts over the top. Toss at the table.