
Chicory and watercress salad
- Published: 30 Sep 04
- Updated: 18 Mar 24
Chicory (also known as endive or witloof) is a wonderful accompaniment to richer foods, such as creamy blue cheese. This simple, fresh salad showcases chicory at its best.

Ingredients
- 2 chicory, leaves separated and washed
- 4 Little Gem lettuce, leaves separated and washed
- Handful watercress, washed
- 1 bunch red spring onions, finely sliced
- 6 tbsp olive oil
- 2 tbsp fresh orange juice
- ½ tsp Dijon mustard
Method
- Mix the salad ingredients in a large bowl.
- In a small bowl, whisk the olive oil, orange juice and mustard, then season.
- Divide the salad between 8 bowls and drizzle the dressing over. Delicious served with or after cassoulet.
- Recipe from October 2004 Issue
Nutrition
- Calories
- 90kcals
- Fat
- 8.8g (1.2g saturated)
- Protein
- 0.9g
- Carbohydrates
- 2g (1.4g sugar)
- Salt
- 0.1g
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