2 heads of chicory (French or Belgian endive (Witloof chicory), separated into leaves
3 large oranges, peeled and cut into very thin slices
1 Spanish onion, skinned and thinly sliced
12 black olives, stoned (seeded)
3 large oranges, peeled and cut into very thin slices
1 Spanish onion, skinned and thinly sliced
12 black olives, stoned (seeded)
for the orange dressing
3 tbsp (60 ml) orange juice
3 tbsp (60 ml) olive oil
1 tbsp (15 ml) chopped fresh tarragon
pepper, to taste
3 tbsp (60 ml) olive oil
1 tbsp (15 ml) chopped fresh tarragon
pepper, to taste
method
1. Place the chicory leaves on a serving platter and arrange the orange slices and onion rings on top. Decorate with the olives.
2. To make the dressing, put the orange juice in a small bowl.
3. Gradually beat in the olive oil, tarragon and seasoning.
4. Pour over the prepared salad.
5. Leave to stand for 5 minutes before serving to allow flavours to blend.
2. To make the dressing, put the orange juice in a small bowl.
3. Gradually beat in the olive oil, tarragon and seasoning.
4. Pour over the prepared salad.
5. Leave to stand for 5 minutes before serving to allow flavours to blend.
serving amount
serves 4
rate this recipe
10.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
