Orange, Red Chicory and Radish Salad
- 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.