Chicory and orange salad

Chicory and orange salad

Total: 15 min. | Active: 15 min.
vegetarian, vegan, lactose-free, gluten-free
Nutritional value / person: 405 kcal
, Fat: 35 g
, Carbohydrate: 13 g
, Protein: 5 g

Ingredients

2 people

Hint:


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
kochen@bettybossi.ch

Dressing

1 tsp mustard
1 organic orange, use a little grated zest and all of the juice
2 tbsp olive oil
4 sprigs thyme, leaves torn off
¼ tsp salt
a little pepper

Salad

1 tbsp olive oil
250 g red chicory, halved, cut into slices
¼ tsp salt
1 organic orange, peeled, thinly sliced
40 g hazelnuts, roasted, coarsely chopped
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How it's done

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Dressing

In a small bowl, combine the mustard with all the other ingredients up to and including the pepper.

Salad

Heat the oil in a non-stick frying pan. Add the chicory, fry for approx. 2 mins., season with salt, serve on a platter with the orange slices. Drizzle with the dressing, sprinkle the nuts on top.

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