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Orange, walnut and chicory salad
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6 heads chicory
2 tbsp extra virgin olive oil
3 small oranges or 4 mandarins
15g walnut pieces, roughly chopped
100g Galbani Dolcelatte Piccante
1. Cut the chicory in half lengthways and brush with a little of the olive oil. Cook on a preheated griddle pan in batches over a medium heat on both sides for 6–8 minutes, turning once, until charred and tender. Arrange on serving plates.
2. Peel the oranges with a serrated knife, removing all white pith and catching any juice in a bowl. Cut the peeled fruit into thick slices. Scatter the orange slices, chopped walnuts and crumbled Dolcelatte over the chicory. Whisk the remaining oil with the orange juice and some seasoning and drizzle over the salad. Serve at room temperature.
This salad is also wonderful as an accompaniment to grilled chicken.
Champteloup Muscadet de Sèvre et Maine, Loire, France, is a perfect springtime glugger when served ice-cold and ideally with crisp salads or a plateau de fruits de mer. It has a distinct, quartz-like edge that adds interest to the vivid lemon zest fruit.
Champteloup Sauvignon Blanc
This recipe was first published in March 2011.