Chicory & orange salad with ginger dressing
A fresh and light salad that makes a great accompaniment to an Indian-style buffet, perfect for New Year or a celebration
- Takes 20-30 minutes
- Serves 8
Nutrition per serving
- 2 tsp finely grated fresh root ginger
- 1 garlic clove, crushed
- 1 tsp Dijon mustard
- ½ tsp finely grated orange zest plus 2 tbsp orange juice
- 3 tbsp lemon juice
- 2 tsp clear honey
- 100ml groundnut oil
- 3 oranges
- 2 large heads of chicory
- 50g bag lamb's lettuce
- 85g bag watercress, large stalks removed
Up to 2 days ahead, shake all the dressing ingredients together in a jar. Season and chill.
Up to a day ahead, peel and deseed the orange. Cut the segments from the membrane and chill.
Up to an hour ahead, slice the chicory in half diagonally so you get loose leaves and a solid stalk end. The leaves will be easy to separate, thinly slice the stalks, add the orange, lamb’s lettuce and watercress. Chill until needed.
To serve, when you’re ready, toss in the dressing.