zoom Orange, walnut and chicory salad
  • Save to your scrapbook
  • Save to your scrapbook

    Orange, walnut and chicory salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Orange, walnut and chicory salad

    • Preparation time: 15 minutes
    • Cooking time: 8 minutes
    • Total time: 23 minutes 25 minutes

    Serves: 4


    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.

    Your recipe note

    Edit your recipe note

    Cook’s tip

    This salad is also wonderful as an accompaniment to grilled chicken.

    Drink recommendation

    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.


    Average user rating

    2 stars