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
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 2 large heads of chicory
Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…
- 50g bag lamb's lettuce
Sometimes known as Corn Salad, lamb's lettuce has long spoon-shaped dark leaves and a…
- 85g bag watercress, large stalks removed
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
Up to 2 days ahead, shake all the dressing ingredients together in a jar. Season and chill.
Up to a day ahead, peel and deseed the orange. Cut the segments from the membrane and chill.
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.
To serve, when you’re ready, toss in the dressing.