Chicory and walnut salad with tangerine dressing

  • Portion size: Serves 4
  • Takes 25 minutes to make
  • Difficulty: easy

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

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Ingredients

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

For the dressing

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

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

    Make Ahead

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

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