Endive, Orange and Hazelnut Salad
Endive is rather like a lettuce with very crinkly leaves, ranging through shades of green to yellow. It is sometimes sold as 'frissee. Endive wilts quickly, so buy it fresh when needed and don't store for more than a day.
Ingredients
- 4 large oranges
- 1 head of endive torn into small pieces
- 1 bunch of watercress trimmed, torn into sprigs and washed
- 1 small red pepper seeded and cut into thin strips
- 5 oz natural yogurt
- salt and pepper
- 1 oz hazelnuts
Instructions
- Remove all of the peel and the white pith from 3 of the oranges, then segment them. Mix the orange segments with the endive, watercress and pepper in a large salad bowl.
- To make the dressing, finely grate the rind from the remaining orange into a small bowl, then squeeze in the juice. Whisk in the yogurt and season to taste with salt and pepper.
- Spread the hazelnuts out on a baking sheet and toast lightly under a hot grill. Turn the nuts on to a clean tea-towel and rub off the loose skins. Roughly chop the nuts.
- Just before serving, drizzle the dressing over the salad and sprinkle with the nuts. Serve at once while the nuts are still crunchy.
Calories: 156 kcal
Carbohydrates: 24 g
Protein: 5 g
Fat: 6g
Saturated Fat: 1 g
Cholesterol: 5 mg
Sodium: 42 mg
Potassium: 757 mg
Fiber: 8 g
Sugar: 16 g
Vitamin A: 3709 IU
Vitamin C: 116 mg
Calcium: 164 mg
Iron: 2 mg