2 endive
6 oranges
25 g (1 oz) walnuts, chopped
1 level tbsp (15 ml) caster sugar (superfine granulated)
5 fl oz (142 ml) soured cream
salt and freshly ground pepper
4 tbsp (60 ml) com oil
2 tbsp (30 ml) lemon juice
6 oranges
25 g (1 oz) walnuts, chopped
1 level tbsp (15 ml) caster sugar (superfine granulated)
5 fl oz (142 ml) soured cream
salt and freshly ground pepper
4 tbsp (60 ml) com oil
2 tbsp (30 ml) lemon juice
method
1. Pull the endive apart, wash, dry thoroughly. Tear into pieces. Place in a salad bowl.
2. Grate the rind of one orange into a bowl and squeeze in the juice. Remove the skin and all pith from the remaining oranges and segment free of membrane. Add to the endive. Add the walnuts. Cover and keep refrigerated.
3. Just before serving combine the sugar, soured cream, seasoning, reserved orange juice and rind. Beat in the oil gradually and stir in the lemon juice. Spoon completed dressing over the endive and then toss the mixture lightly with two forks.
2. Grate the rind of one orange into a bowl and squeeze in the juice. Remove the skin and all pith from the remaining oranges and segment free of membrane. Add to the endive. Add the walnuts. Cover and keep refrigerated.
3. Just before serving combine the sugar, soured cream, seasoning, reserved orange juice and rind. Beat in the oil gradually and stir in the lemon juice. Spoon completed dressing over the endive and then toss the mixture lightly with two forks.
serving amount
serves 8
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