Recipe Centre
Orange and chicory salad with pecorino
Ingredients
2
heads chicory
3
juicy oranges, peeled and sliced
1
medium onion, thinly sliced and crisped in ice water
10
thin slices pecorino or feta cheese snipped chives
a few sprigs fennel or dill (optional)
olives
DRESSING
125 ml
natural yoghurt
60 ml
cream
sea salt and milled black pepper
2 ml
mustard seeds
15 ml
sunflower oil
TAPENADE
125 g
black olives
1
clove garlic
2
anchovy fillets
5 ml
lemon juice
15 ml
olive oil
Method:
Arrange chicory leaves, orange segments and onion in a shallow bowl.
Place pecorino or feta cheese among leaves. Scatter snipped chives, fennel or dill, and olives over and garnish with whole chives, if desired.
Cover salad with waxed paper and chill until ready to serve.
DRESSING: Whisk ingredients together, blending thoroughly. Dress salad just before serving.
TAPENADE: Blend all ingredients until coarsely chopped. Serve piled on toast triangles.
Recipe From : FAIRLADY
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Recipe from FAIRLADY
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