Winter salad with orange filets and yoghurt-orange sauce

Name: Winter salad with orange filets and yoghurt-orange sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 3 Oranges (1 untreated); 150 g Whole milk yoghurt; 50 g Salad cream (10 % fat); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 red onion; 40 g Lamb's lettuce; 1 (approx. 175 g) small head radicchio salad

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

3 Oranges (1 untreated)
150 g Whole milk yoghurt
50 g Salad cream (10 % fat)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 red onion
40 g Lamb's lettuce
1 (approx. 175 g) small head radicchio salad

Directions

1
Wash untreated orange thoroughly and finely grate half of the peel. From the other half peel in fine stripes with a julienne nipper. Peel all oranges so that the white skin is completely removed.
2
Remove the fillets with a sharp knife between the parting skins. Squeeze the juice out of the parting skins and collect it in a bowl. Mix yoghurt, orange peel, orange juice and salad cream. Season with salt, pepper and sugar.
3
Peel and finely chop the onion. Clean and wash the lamb's lettuce and drain well. Clean, wash, drain and tear radicchio. Mix salad, oranges and onion. Arrange in four small bowls or plates, spread yoghurt-orange cream over them and garnish with orange julienne.