Chicory Orange Apple Salad // by Veggiephile

Winter Freshness: Chicory Orange Apple Salad

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!

Chicory Orange Apple Salad // by Veggiephile

Chicory Orange Apple Salad will take away your winter blues

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!

Chicory Salad with Organges // by Veggiephile

Chicory salad – a perfect winter vitamin bomb

This entry was published on 24. January 2014 at 12:00. It’s filed under Food, Quick & Easy, Salads and tagged , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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