4 plump heads chicory
2 large sweet oranges
75 g (3 oz) walnut halves
45 ml (3 tbsp) olive or walnut oil
15 ml (1 tbsp) lemon juice
1 clove garlic, finely crushed
2.5 g (1/2 tsp) sugar
2 large sweet oranges
75 g (3 oz) walnut halves
45 ml (3 tbsp) olive or walnut oil
15 ml (1 tbsp) lemon juice
1 clove garlic, finely crushed
2.5 g (1/2 tsp) sugar
method
Cut the chicory into 1.25 cm (1/2 in) slices.
Peel and slice the oranges — or divide them into segments — removing the skin and pith from each.
Coarsely chop the walnuts, reserving a few for decoration.
Mix the olive or walnut oil, lemon juice, garlic and sugar, and pour this dressing over the combined chicory, orange and walnuts.
Decorate with the reserved walnuts and serve chilled.
Peel and slice the oranges — or divide them into segments — removing the skin and pith from each.
Coarsely chop the walnuts, reserving a few for decoration.
Mix the olive or walnut oil, lemon juice, garlic and sugar, and pour this dressing over the combined chicory, orange and walnuts.
Decorate with the reserved walnuts and serve chilled.
serving amount
serves 4 - 6
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