Fruity chicory salad

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Halve the almonds if necessary and roast them in a coated pan without fat. Peel oranges so that the white skin is completely removed. Cut out the fillets between the parting skins and collect the juice. Squeeze the parting skins vigorously

2. 2

   Mix orange juice, vinegar, salt, pepper and sugar. Whip the oil into it

3. 3

   Clean and wash the chicory, cut out the stalk in a wedge shape and remove the leaves. Clean and wash the lamb's lettuce and shake well dry. Arrange both with the orange fillets and almonds on plates. Drizzle marinade over them. Garnish with orange slices if desired

4. 4

   If you still have almond slivers or almond flakes in stock, you might as well roast them and sprinkle them over the salad. Alternatively, fillet a grapefruit instead of two oranges. As the fillets are larger, you may want to halve them.

Nutrition Facts

KCAL
100 kcal

CARBS
6 g

FATS
7 g

PROTEINS
3 g