Tangy chicory salad
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Tangy chicory salad

By Sophie Godwin

Contains pork – recipe is for non-Muslims only

Dress this chicory salad with sherry vinegar, honey and orange for a taste of sunshine in winter. It's ideal for a Christmas buffet served with ham

  • Prep:10 mins
    No cook
  • Easy

Nutrition per serving

  • kcal 166
  • fat 11g
  • saturates 3g
  • carbs 4g
  • sugars 3g
  • fibre 6g
  • protein 8g
  • salt 0.1g

Ingredients

  • 1 tbsp sherry vinegar
  • ½ tsp honey
  • ¼ orange, zested and juiced
  • 2 tbsp extra virgin olive oil
  • 4 chicory hearts
  • 2 tbsp toasted pumpkin seedsand 30g shaved parmesan (or vegetarian alternative), to serve

Method

  1. Whisk together the vinegar, honey, orange zest and juice and olive oil. Season to taste, then set aside. 

  2. Thinly slice the bottom third of each chicory heart, then separate the leaves. Put in a bowl and mix with the salad dressing. To serve, scatter over the pumpkin seeds and parmesan shavings.

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