Chicory and walnut salad with tangerine dressing

Name: Chicory and walnut salad with tangerine dressing
Yield: Serves 4
Cuisine: French recipes
Ingredients: 4 chicory, leaves separated; 50g walnut halves, toasted; For the dressing; 2 tangerines; 30ml olive oil; Splash of white wine vinegar

Easy
December 2012

Easy
December 2012

Serves 4
Takes 25 minutes to make

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

Vegetarian recipes

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

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

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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

4 chicory, leaves separated
50g walnut halves, toasted

For the dressing

2 tangerines
30ml olive oil
Splash of white wine vinegar

Method

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.
To serve, put the chicory and walnuts in a bowl, season and toss with the dressing. Serve immediately.

Method

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.
To serve, put the chicory and walnuts in a bowl, season and toss with the dressing. Serve immediately.