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Wednesday, June 1, 2016

Chicory, Fennel and Orange Salad

How to Make Chicory, Fennel and Orange Salad Recipe - preparation 15 minutes cooking time 2–3 minutes

Serves 4

1 small fennel bulb
2 chicory (Belgian endive) heads, separated into leaves
2 oranges, peeled and cut into rounds, plus juice of ½ orange
2 tbsp chopped toasted walnuts
2 tbsp olive oil
1 tbsp balsamic vinegar
salt and ground black pepper

1 Finely slice the fennel bulb and put in a bowl with the chicory, orange slices and toasted walnuts.

2 Put the orange juice, oil and balsamic vinegar in a small bowl, season with salt and pepper and mix thoroughly.

3 Pour the dressing over the salad and toss everything gently together. Serve immediately.

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