Now winter is not the prime time for fresh salads, however, there are a few varieties that I enjoy as a fresh side dish. One of them is chicory, which is extremely popular in Germany. I have yet to find it over here in the UK, but the Farmer’s Market should help me out there. I found a lot of different translations for it, so you might know chicory as witloof/witlof, either Belgian or French endive, or just endive. I’ll stick with chicory for now. Chicory is slightly bitter in taste, so I like to pair it with rather sweet, seasonal fruit. Oranges are my favourite, especially the juicy satsuma oranges. Also, this salad takes about 5 minutes to make, and is a nutritious bomb that provides you with quite a bit of vitamin C and calcium. And it is pretty to look at. Get chopping!
Here is what you need for 2 side servings:
2 heads of chicory (about 400 g)
1 satsuma orange, peeled and cubed
1/2 green apple, cubed and drizzled with fresh lemon juice to prevent browning
1/4 cup walnuts, slightly crushed into smallish pieces
juice from 1/2 satsuma orange
3 tablespoons oil (I sometimes use sunflower, sometimes a fruity olive oil)
salt & pepper to taste
Chop the chicory into bite-size pieces. I usually cut them down the middle and then chop them into slices of about 5mm. Omit the stem as it is a bit too crunchy. Place into a bowl with the orange, the apple and the walnut pieces. In a glass, mix the orange juice, oil, and salt and pepper to a dressing. Pour over the salad and mix well. Let sit for a few minutes, then mix again and serve. Enjoy!