Chicory and walnut salad with tangerine dressing

Chicory and walnut salad with tangerine dressing
  • Serves icon Serves 4
  • Time icon Takes 25 minutes to make

This vegetarian winter salad recipe with chicory, walnut and tangerine dressing is crisp, tangy and quick to make.

Nutrition: per serving

Calories
156kcals
Fat
14.7g (1.9g saturated)
Protein
2.6g
Carbohydrates
5.2g (2.9g sugars)
Fibre
2.2g
Salt
Trace
Calories
156kcals
Fat
14.7g (1.9g saturated)
Protein
2.6g
Carbohydrates
5.2g (2.9g sugars)
Fibre
2.2g
Salt
Trace

Ingredients

  • 4 chicory, leaves separated
  • 50g walnut halves, toasted

For the dressing

  • 2 tangerines
  • 30ml olive oil
  • Splash of white wine vinegar

Method

  1. First, make the dressing. Finely grate the zest from the tangerine and put in a bowl. Juice both tangerines, then pour into a small pan. Simmer until reduced by half, then add to the bowl with the zest. Whisk in the oil and vinegar, then chill.
  2. To serve, put the chicory and walnuts in a bowl, season and toss with the dressing. Serve immediately.

delicious. tips

  1. Make the dressing the day before, then store in a lidded jar in the fridge.

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