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    Watercress, Orange and Chicory Salad

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    Watercress, Orange and Chicory Salad

    This is a refreshing combination that makes a great partner to grilled food. The oranges are so juicy that you need only the lightest of dressings.

    • Vegetarian
    • Preparation time: 20 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 6 - 8


    • 3 oranges
    • 2 x 85g bags watercress
    • 1 pack of chicory (2-3 heads, depending on size)
    • 1 small pack coriander
    • 1 tbsp olive oil
    • Salt and freshly ground pepper


    1. Peel the oranges and slice into segments, working over a bowl to catch the juice. Put the orange segments into a separate bowl. Cover both the oranges and the juice and then place in the fridge.
    2. Wash and dry the watercress, discard any tough stems and place in a large bowl. Wash and dry the chicory, discard any damaged outer leaves, then slice horizontally into 2.5cm slices. Add to the watercress. Pull the coriander leaves from their stems and add to the watercress. Cover and place in the fridge for up to an hour (any longer and the chicory may start to discolour).
    3. Whisk 3 tbsp of the orange juice with the olive oil. Season. Cover and chill until needed.
    4. Just before serving, add the orange segments to the watercress and chicory, rewhisk the dressing, pour over the salad and lightly toss.

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