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Chicory, clementine and dolcelatte salad
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Serves: 2 as a lunch or 4 as a starter
3-4 clementines (depending on size)
½ tsp clear honey
1 tbsp white wine vinegar
2 tbsp extra virgin olive oil
1 x half ciabatta, cut into 4 slices
1 garlic clove, halved
4 baby or 2 white chicory bulbs, trimmed and leaves separated
50g wild rocket
4 sprigs mint, leaves picked
20g toasted pine nuts
1. Halve 1 clementine and squeeze the juice into a jug or jam jar. Add the honey, vinegar and 1 tbsp olive oil; season. Whisk or shake until mixed well, then set aside. Preheat a griddle pan or grill to high. Griddle or grill the ciabatta slices on both sides until nicely charred, then rub with the cut sides of the garlic clove. Drizzle with the remaining 1 tbsp olive oil and set aside while you finish preparing the salad.
2. Peel the remaining clementines and slice into thin rounds. Toss with the chicory, rocket and mint leaves in a bowl, then mix through the dressing. Divide between plates, crumble over the dolcelatte, then scatter with the pine nuts. Serve with the ciabatta.
Waste not: rocket blend a handful with crushed garlic, grated hard cheese, toasted pine nuts, a glug of olive oil and a squeeze of lemon. Whizz into a pesto, season, then toss through cooked pasta.
Typical values per serving:
Per serving (2)
This recipe was first published in March 2021.