Chicory Orange Salad

Rating: 4.00 / 5.00 (3 Votes)

Total time: 45 min

Servings: 4.0 (servings)




Generously discard the bitter core from the chicory. Rinse and dry the leaves. Offer in rosette form on one plate per unit.

Cut out fat edges from ham and cut ham into thin strips about 3 cm long.

Remove peel from blood oranges generously, split wedges lengthwise.

Rinse soybean sprouts.

Arrange oranges, soybean sprouts and ham decoratively on plates: place fruit on lettuce leaves, heap sprouts and ham in the center of the plate.

Mix a marinade of honey, vinegar, oil, orange juice, salt and pepper, pour over the leaf salad. Top with walnut kernels.

Bärenjaeger, 35 percent alcohol).

Our tip: Never cook beans covered, they will be easier to digest.

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