Tangy chicory salad
- Sophie Godwin – Cookery writer
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Serves 4-6
Easy
Prep: 10 mins
No cook
A star rating of 5 out of 5.4 ratingsRate
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Dress this chicory salad with sherry vinegar, honey and orange for a taste of sunshine in winter. It's ideal for a Christmas buffet served with ham
Gluten-free
Healthy
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp sherry vinegar
-
½ tsp honey
-
¼ orange
zested and juiced
-
2 tbsp extra virgin olive oil
-
4 chicory hearts
-
2 tbsp toasted pumpkin seeds
and 30g shaved parmesan (or vegetarian alternative), to serve
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Nutrition: Per serving (4)
- kcal166
- fat11g
- saturates3g
- carbs4g
- sugars3g
- fibre6g
- protein8g
- salt0.1g
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Method
-
step 1
Whisk together the vinegar, honey, orange zest and juice and olive oil. Season to taste, then set aside.
-
step 2
Thinly slice the bottom third of each chicory heart, then separate the leaves. Put in a bowl and mix with the salad dressing. To serve, scatter over the pumpkin seeds and parmesan shavings.
Recipe from Good Food magazine, November 2018
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A star rating of 5 out of 5.4 ratings
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