Orange, Red Chicory and Radish Salad

Orange, Red Chicory and Radish Salad served on a green plate topped with rocket
  • 4 servings
  • 10 minutes to prepare
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  • 3 medium oranges
  • 4 heads red chicory, separated into leaves
  • 100g rocket leaves
  • 1 bunch radish, topped and tailed and sliced thinly
  • For the dressing
  • 2tbsp olive oil
  • 1tbsp balsamic vinegar
  • Sea salt and black pepper


A light refreshing salad, delicious with fish such as salmon and smoked mackerel.

1 Peel the oranges with a sharp knife removing all the white pith, then cut into 1cm thick rounds and arrange on a serving plate or platter.

2 Scatter over the chicory, rocket and finely sliced radish. Whisk together the olive oil and balsamic vinegar, then season with a pinch of sea salt and a little ground black pepper. Drizzle over the top to finish.