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    Chicory, Orange and Toasted Hazelnut Salad with Orange Dressing

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    Chicory, Orange and Toasted Hazelnut Salad with Orange Dressing

    The perfect palate cleanser to serve with Epoisses cheese.

    • Preparation time: 10 minutes
    • Cooking time: 4 minutes
    • Total time: 14 minutes 15 minutes

    Serves: 6


    • Juice of ½ lemon
    • 2 small oranges, 1 zested and juiced, 1 peeled and segmented
    • 1 tsp Waitrose Orange Blossom Honey
    • 1 tsp wholegrain mustard
    • 50g blanched hazelnuts
    • 250g pack chicory, leaves separated, core quartered
    • ¼ x 20g pack flat-leaf parsley, chopped
    • 3 tbsp extra virgin olive oil


    1. Place the olive oil in a large bowl with the lemon juice, orange zest and juice, honey, wholegrain mustard and a good grind of cracked black pepper. Whisk until combined then set aside.
    2. Place a small frying pan over a medium heat and toast the hazelnuts until golden brown.
    3. Toss the chicory leaves in the dressing with the orange segments, and the toasted hazelnuts.
    4. Scatter with the chopped parsley and serve with Epoisses cheese.

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    Cook's tips

    This salad would be lovely with blood oranges and walnuts to match a blue-veined cheese.


    Average user rating

    5 stars