Curried chicory salad with oranges

Curried chicory salad with oranges

Total: 35 min. | Active: 35 min.
vegetarian, lactose-free, gluten-free, Low Carb
Nutritional value / people: 256 kcal
, Fat: 15 g
, Carbohydrate: 20 g
, Protein: 6 g

I didn't use to like chicory all that much. However, every now and then, I help out in a café that serves chicory salad with curry dressing. This inspired me to make my own version of this delicious salad. The idea of combining chicory with curry actually came from the mother of the café owner. My recipe includes oranges, walnuts and dried figs. The sweetness of the oranges and figs goes beautifully with the slightly bitter chicory. And the end result is just as much a treat for the taste buds as the salad that inspired it.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


2 oranges
500 g chicory
7 dried figs, cut into quarters
60 g walnut kernels, roasted


2 tbsp tahini (sesame paste)
1 tbsp lemon juice
1 tbsp orange juice
1 ⅕ dl water
1 tsp mild curry powder
½ tsp salt
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How it's done

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Slice off the top and bottom of the oranges, then peel all round the fruit down to the flesh. Using a sharp knife, cut out the segments between the white membranes. Serve the chicory leaves in a large bowl, top with the oranges, figs and nuts.


Puree the tahini in a blender along with all the other ingredients up to and including the salt, drizzle over the salad.

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