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Chicory Salad with Mandarins

230 calories per serving

ingredients

serves 4
4 small heads chicory
juice of 1 lemon
3 seedless mandarins or 1 (312 g (11 oz) can mandarins
1 teaspoon white wine vinegar
juice of 1 mandarin
salt and freshly milled white pepper
2 tablespoons nut oil

Garnish
rind of 1/2 orange
1 teaspoon bottled green peppercorns

method

1. Wash and dry the chicory and cut 5 mm (1/4 in) from each stalk. With a sharp knife cut and discard a small wedge from the stalk end. Cut the chicory into 1 cm (1/2 in) wide strips.

2. Place the chicory in a bowl and sprinkle with the lemon juice.

3. Peel the mandarins and remove all the pith, separate into segments and cut each segment in half lengthways. Or drain canned mandarins, if used. Sprinkle the mandarins over the chicory.

4. Beat together the vinegar and mandarin juice and season to taste. Beat in the oil and stir the dressing into the salad.
Wash the 1/2 orange in hot water and thinly peel off the rind. Cut into very thin strips.

5. Coarsely chop the peppercorns and sprinkle over the salad with the orange rind.

Serve with: steak, veal escalopes or roast loin of pork.

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