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Categories:
celery oranges white grapes black grapes mushrooms extra-virgin olive oil orange juice lemon juice sugar green onions salt
Viewed: 9 - Published at: 9 years agoIngredients
- 5 x heads of belgian endive (chicory)
- 2 x celery hearts thinly sliced into rings
- 4 x oranges peeled and sectioned
- 1/2 lb seedless white grapes
- 1/2 lb black grapes halved and seeded
- 1 1/2 c. thinly sliced mushrooms (optional) 2 bunches watercress (optional)
- 9 Tbsp. extra virgin olive oil
- 3 Tbsp. orange juice
- 1 Tbsp. lemon juice
- 1 tsp sugar
- 2 x green onions thinly sliced
- 1 x salt and freshly grnd black pepper
Method
- Thinly slice the belgian endive heads reserving 10 to 12 leaves to garnish.
- Toss together the sliced Belgian endive celery oranges grapes and mushrooms if using in a bowl.
- Separate the watercress if using into sprigs and set aside.
- Beat together all the ingredients for the dressing with salt and pepper to taste till well blended.
- Alternatively place all the ingredients in a screwtop jar and shake vigorously to combine well before using.
- Pour the dressing over the salad about 1 hour before serving and toss to mix well.
- Add in the watercress just before serving and garnish with the reserved belgian endive leaves.
- Serves 4
