Orange and chicory salad with pecorino


Ingredients 18
Servings 6
Time

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.
 

 

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