Endive, Orange and Hazelnut Salad

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Serves 4-6.


  • oranges - 4 large,
  • Head of Endive - 1 torn into small pieces,
  • Watercress - 1 bunch torn into sprigs,
  • red pepper - 1 small seeded and cut into thin rings,
  • Natural yogurt - 150g (5oz),
  • hazelnuts - 25g (1oz).


1. Remove all of the peel and white pith from 3 of the oranges, then segment them. Mix the orange segments with the Endive, watercress and red pepper in a large salad bowl.

2. Finely zest the remaining orange and add to a bowl. Squeeze in the juice. Whisk in the yogurt and season to taste.

3. 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.

4. Just before serving, drizzle the dressing over the salad and sprinkle with the nuts. Serve immediately.

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