Chicory/Belgian Endive and Orange Salad With Ginger Dressing
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
-
dressing
- 2 teaspoons finely grated fresh gingerroot
- 1 garlic clove, crushed
- 1 teaspoon Dijon mustard
- 1⁄2 teaspoon finely grated orange zest
- 2 tablespoons orange juice
- 3 tablespoons lemon juice
- 2 teaspoons clear honey
- 4 fluid ounces peanut oil
-
salad
- 3 oranges
- 2 heads chicory lettuce
- 50 g lamb's lettuce (2oz)
- 85 g watercress, large stalks removed (3oz)
directions
-
Up to two days ahead:
- Shake all the dressing ingredients together in a jar. Season and chill.
-
Up to a day ahead:
- Peel (remove peel with a knife, so you get rid of the membrane)and deseed the orange. Cut the segments from the membrane and chill.
-
Up to an hour ahead:
- Slice the chicory in half diagonally so you get loose leaves and a solid stalk end. The leaves will be easy to separate, thinly slice the stalks, add the orange, lamb's lettuce and watercress. Chill until needed.
-
To serve:
- When you're ready, toss in the dressing.
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RECIPE SUBMITTED BY
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