Chicory & orange salad with ginger dressing

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Sara Buenfeld

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Recipe by Sara Buenfeld

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1. Up to 2 days ahead, shake all the dressing ingredients together in a jar. Season and chill.
2. Up to a day ahead, peel and deseed the orange. Cut the segments from the membrane and chill.
3. Up to an hour ahead, slice the chicory in half diagonally so you get loose leaves and a solid stalk end. The leaves will be easy to separate, thinly slice the stalks, add the orange, lamb's lettuce and watercress. Chill until needed.
4. To serve, when you're ready, toss in the dressing.

143 kcalories, protein 2g, carbohydrate 8g, fat 12 g, saturated fat 2g, fibre 2g, sugar 1g, salt 0.07 g

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Ingredients

FOR THE DRESSING

• 2 tsp finely grated fresh root ginger
• 1 garlic clove , crushed
• 1 tsp Dijon mustard
• ½ tsp finely grated orange zest plus 2 tbsp orange juice
• 3 tbsp lemon juice
• 2 tsp clear honey
• 100ml groundnut oil

FOR THE SALAD

• 3 oranges
• 2 large heads of chicory
• 50g bag lamb's lettuce
• 85g bag watercress , large stalks removed

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Difficulty and servings

Serves 8

Preparation and cooking times

Takes 20-30 minutes

Super healthy

Ingredients

FOR THE DRESSING

• 2 tsp finely grated fresh root ginger
• 1 garlic clove , crushed
• 1 tsp Dijon mustard
• ½ tsp finely grated orange zest plus 2 tbsp orange juice
• 3 tbsp lemon juice
• 2 tsp clear honey
• 100ml groundnut oil

FOR THE SALAD

• 3 oranges
• 2 large heads of chicory
• 50g bag lamb's lettuce
• 85g bag watercress , large stalks removed

143 kcalories, protein 2g, carbohydrate 8g, fat 12 g, saturated fat 2g, fibre 2g, sugar 1g, salt 0.07 g

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