5 head Chinese leaves, shredded
4 oz (100 g) fresh beansprouts
3 heads chicory (French or Belgian endive (Witloof chicory), thinly sliced
3 oranges, peeled and segmented
1 bunch spring onions, chopped
1 bunch Watercress (salad cress), trimmed
4 oz (100 g) fresh beansprouts
3 heads chicory (French or Belgian endive (Witloof chicory), thinly sliced
3 oranges, peeled and segmented
1 bunch spring onions, chopped
1 bunch Watercress (salad cress), trimmed
for the orange dressing
finely shredded rind of 1 orange
1 tbsp (15 ml) orange juice
1 tsp (5 ml) Dijon mustard
1 tbsp (15 ml) white wine vinegar
2 tbsp (30 ml) sunflower oil
1 tbsp (15 ml) orange juice
1 tsp (5 ml) Dijon mustard
1 tbsp (15 ml) white wine vinegar
2 tbsp (30 ml) sunflower oil
method
1. To make the dressing, mix together the orange rind, juice and mustard, then add the vinegar and slowly beat in the oil.
2. Mix together the salad ingredients and pour the dressing over.
3. Toss gently and serve at once.
2. Mix together the salad ingredients and pour the dressing over.
3. Toss gently and serve at once.
serving amount
serves 4
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