ingredients
serves 4
3 heads of chicory (endive), thinly sliced crosswise into rings
3 oranges
8 black olives, stoned (pitted)
1/2 cup French dressing
salt freshly ground black pepper
method
1. Peel all pith and rind from the oranges, then slice in rings. Combine with the chicory (endive) and olives in a salad bowl.
2. Pour in any orange juice and the dressing and toss. Preparation time: up to 10 minutes
3. Tomatoes and green beans make a colourful and inviting salad.
4. Marinate the vegetables in the vinaigrette.
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more information
• An unusual orange salad can be made by substituting a large Spanish onion, cut into rings, for the chicory (endive). Add a few black olives if you have them. This is good with fatty meat.
• Fennel can also be used; chop the bulb and sprinkle the chopped leaves on top.
