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PrintENDIVE, ORANGE AND HAZELNUT SALAD
Serves :
5
Preparation Time :
Cooking Time :
Preparation Method :
- Remove all of the peel and the white pith from 3 of the oranges, then segment them.
- Mix the orange segments with the endive, watercress and pepper in a large salad bowl.
- To make the dressing, finely grate the rind from the remaining orange into a small bowl, then squeeze in the juice.
- Whisk in the yogurt and season to taste with salt and pepper.
- Spread the hazelnuts out on a baking sheet and toast lightly under a hot grill.
- Turn the nuts on to a clean tea-towel and rub off the loose skins. Roughly chop the nuts.
- Just before serving, drizzle the dressing over the salad and sprinkle with the nuts.
- Serve at once while the nuts are still crunchy.
INGREDIENTS
- 4 large oranges
- 1 head of endive, torn into small pieces
- 1 bunch of watercress, trimmed, torn into sprigs and washed
- 1 small red pepper, seeded and cut into thin strips
- 150 grams natural yogurt
- Salt and pepper
- 25 grams hazelnuts
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