Favorite winter salad: chicory and orange salad

It's time for one of my favorite salad recipes to share with you. So far, I did not do it because I thought it was too easy. And then I think again: Maybe you have not tried the combination yet! We're talking about a Chicory Orange Salad . I did not know this taste combination until two years ago. Until I read them on New Year's Day 2015 at the lovely Sarah of (No) Plain Vanilla Kitchen and mimicked them very quickly.

Since then, this salad comes with me every winter. Regularly, yes, sometimes even several times a week! Simply because it's so simple and the aromas make it so complex! It's the perfect office salad if you're not in the mood for preparation. Chicory and orange wrapped, chicory in the office quickly cut into rings, orange fillet. Salt, pepper, vinegar and oil are in my office cupboard anyway. It can not be faster. And even after the felt 712 times I have not seen enough of the salad!

At home, I also take a bit more time or Fill in the salad with a few ingredients. Usually in the winter kitchen, these are mostly walnuts and cranberries. But also goat cream cheese or feta I imagine as a good combination. The bitterness of the chicory, the acidity and at the same time the sweetness of the orange, and the earthy taste of olive oil - all of this goes well together. So if you do not know her chicory orange salad so far - try it out! And tell me what else you can pack for exciting ingredients in the salad. Have fun and enjoy your meal!

Chicory Orange Salad

Portions: 1

Ingredients

  • 1 large or 2 small chicory perennials
  • 1 Orange ( I had a rosé orange)
  • 2 tbsp olive oil
  • 1 tbsp white wine vinegar or Ba lsamico bianco
  • Sea salt and freshly ground black pepper
  • Optional: some walnut halves, some dried cranberries

Preparation

1

If necessary, remove the outer leaves of the chicory, cut the stem. Cut chicory into rings, wash and dry as needed.

2

Peel the orange and fillet with a sharp knife. Squeeze out the remaining pulp and catch the orange juice.

3

Put the collected juice together with olive oil, vinegar, salt and pepper in a bowl and stir well. Add chicory rings and orange fillets and mix thoroughly. Sprinkle with some walnut kernels and dried cranberries and serve directly.