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🥗 Crunchy Chicory Orange Salad with Walnuts

244 kcal · 30 min · 4 servings

Ingredients

• 500 g chicory (4 chicory)
• 2 oranges
• 1 tbsp honey
• 3 tbsp white balsamic vinegar
• 4 tbsp walnut oil
• salt
• 40 g walnut kernels
• fresh parsley

Instructions

1. 1. Wash the chicory thoroughly under running water.
2. 2. Cut off the hard base at the bottom of the chicory.
3. 3. Cut the chicory heads in half lengthwise.
4. 4. Cut out the hard core in the center at an angle.
5. 5. Cut the chicory leaves into small, bite-sized pieces.
6. 6. Peel the oranges completely.
7. 7. Carefully separate the orange segments from the fruit flesh.
8. 8. Catch the escaping orange juice in a small bowl.
9. 9. Squeeze the empty orange peels to extract the remaining juice.
10. 10. Roughly chop the walnuts into small pieces.
11. 11. Wash the parsley under cold water.
12. 12. Shake the parsley dry.
13. 13. Add the collected orange juice to the bowl with the dressing.
14. 14. Stir the honey into the juice mixture.
15. 15. Add the vinegar to the mixture.
16. 16. Add the oil to the mixture.
17. 17. Season the dressing with a pinch of salt.
18. 18. Add the chicory pieces and orange segments to a large bowl.
19. 19. Pour the dressing over the salad.
20. 20. Gently toss the salad to mix everything together.
21. 21. Portion the salad onto the plates.
22. 22. Sprinkle the chopped walnuts over the salad.
23. 23. Sprinkle the fresh parsley over the salad.
24. 24. Serve the salad immediately.

Nutrition per serving

• kcal: 244
• Protein: 4 g · Fett/Fat: 17 g · Carbs: 16 g