Field salad with radicchio, oranges and walnut vinaigrette

Name: Field salad with radicchio, oranges and walnut vinaigrette
Cook time: 40 min
Total time: 40 min
Yield: 7
Ingredients: 500 g Lamb's lettuce; 2 Heads of radicchio salad (approx. 250 g each); 100 g Walnut kernels; 6 medium-sized oranges; 6 TABLESPOONS Vinegar (e.g. tarragon vinegar); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 8 TABLESPOONS Oil (e.g. grape seed oil)

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 7

500 g Lamb's lettuce
2 Heads of radicchio salad (approx. 250 g each)
100 g Walnut kernels
6 medium-sized oranges
6 TABLESPOONS Vinegar (e.g. tarragon vinegar)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
8 TABLESPOONS Oil (e.g. grape seed oil)

Directions

1
Clean and wash lamb's lettuce and radicchio. Pluck the radicchio into bite-sized pieces. Drain both salads. Meanwhile roast the walnuts in a hot pan until golden. Remove and put aside. Peel oranges so that the white skin is completely removed. Then cut the fillets from the parting skins.
2
Squeeze the juice from the parting skins and collect it. Mix approx. 100 ml juice with vinegar. Season with salt, pepper and sugar. Gradually fold in the oil. Arrange lamb's lettuce, radicchio and orange filets on plates. Add the walnuts to the vinaigrette and spread on the salads. Served with baguette