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Chicory and orange salad

For festive occasion it’s good to know a couple of easy-yet-looking-fantastic (and delicious!) recipes. This chicory and orange salad is one of those - it’s perfect for Christmas, Valentine’s day, Mother’s day, Anniversaries or special dinner parties. It’s super easy to make, can be prepared in advance, can be served as a starter or main. It looks good on a buffet table too! Serve it with crostini, blini or fritters.
Print Recipe
Prep Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 orange
  • 1 blood orange
  • 2 heads of chicory white
  • 2 Tbsp fresh chopped parsley
  • 1 Tbsp fresh oregano leaves
  • 1 small red onion
  • 50 g pitted black olives
  • 100 g feta cheese
  • 100 g walnut kernels
  • Dressing:
  • 3 Tbsp olive oil
  • 1 Tbsp red wine vinegar
  • some honey

Method
 

  1. Finely slice the onion.
  2. Cut 1 cm off the hard end of the chicory then take the leaves apart.
  3. Peel the oranges (the white membrane too) and cut them into 1cm slices. Collect their juices into a small bowl.
  4. Arrange the orange slices and chicory leaves on a large serving plate. Scatter the herbs all over them.
  5. Dry-fry the walnuts then cut them into small bits. Scatter these on top of the salad then crumble the feta on top.
  6. Mix the dressing, add the orange juice then taste. If not sweet enough, add some honey.
  7. Drizzle the salad with the dressing just before serving.