Chicory & orange salad with ginger dressing

Chicory & orange salad with ginger dressing

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Cooking time

Takes 20-30 minutes

Skill level

Easy

Servings

Serves 8

A fresh and light salad that makes a great accompaniment to an Indian-style buffet, perfect for New Year or a celebration

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition

kcalories
143
protein
2g
carbs
8g
fat
12g
saturates
2g
fibre
2g
sugar
1g
salt
0.07g

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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Method

  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.

Recipe from Good Food magazine, January 2003

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Comments

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chefbrownie's picture

Delicious, oriental, healthy

danoise's picture
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This is a great salad. Made it for two groups of guests two evenings in a row. These are picky guests who love food. Both groups loved it - and asked for the recipe!

A) Taste is fabulous (must have super fresh ingredients)

B) Salad is easy to make

C) Ingredients are relatively inexpensive

D) Salad looks great, particularly on a large, flat serving dish

scasey's picture

love this recipe but in Canada we call this green "endives"...not chicory, Susan

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