Name: Chicory & orange salad with ginger dressing
Total time: 30 min
Yield: 8
Cuisine: Indian
Ingredients: 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; 3 oranges; 2large heads of chicory; 50g bag lamb's lettuce; 85g bag watercress large stalks removed

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Chicory & orange salad with ginger dressing

Chicory & orange salad with ginger dressing

Sara Buenfeld

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Serves 8

Easy

Total time: 30 mins

Takes 20-30 minutes

A star rating of 5 out of 5.1 ratingRate

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

Healthy

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Ingredients

Nutrition

Units:

MetricUS

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
2large heads of chicory
50g bag lamb's lettuce
85g bag watercress

large stalks removed

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Nutrition: per serving

kcal143
fat12g
saturates2g
carbs8g
sugars1g
fibre2g
protein2g
salt0.07g

low

Method

step 1

Up to 2 days ahead, shake all the dressing ingredients together in a jar. Season and chill.
step 2

Up to a day ahead, peel and deseed the orange. Cut the segments from the membrane and chill.
step 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.
step 4

To serve, when you’re ready, toss in the dressing.

Recipe from Good Food magazine, January 2003

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