Radiccio Salad with Orange recipe
information
200 calories per serving
ingredients
350 g (12 oz) radiccio (red chicory)
100 g (4 oz) curly endive
1 orange
100 ml (4 fl oz) crime fraiche
salt and freshly milled white pepper
generous pinch of sugar
15 g (1/2 oz) butter
1 tablespoon flaked almonds
100 g (4 oz) curly endive
1 orange
100 ml (4 fl oz) crime fraiche
salt and freshly milled white pepper
generous pinch of sugar
15 g (1/2 oz) butter
1 tablespoon flaked almonds
method
1. Separate the radiccio and endive leaves, wash thoroughly under cold running water and shake dry. Tear large radiccio leaves into pieces and cut the endive into strips about 3 cm ( 1 1/2 in) wide.
2. Peel the orange and remove the skin from each segment. Halve the segments and remove the pips.
3. Season the cream with salt, pepper and the sugar.
4. Melt the butter and cook the almonds until golden brown. Mix the cream into the radiccio, endive and orange salad and sprinkle with the toasted almonds.
To bring out the slightly bitter flavour of the radiccio, finely chop some of the stalk and mix it into the salad.
2. Peel the orange and remove the skin from each segment. Halve the segments and remove the pips.
3. Season the cream with salt, pepper and the sugar.
4. Melt the butter and cook the almonds until golden brown. Mix the cream into the radiccio, endive and orange salad and sprinkle with the toasted almonds.
To bring out the slightly bitter flavour of the radiccio, finely chop some of the stalk and mix it into the salad.
serving amount
serves 4
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