Bitter Leaf and Orange Salad with Orange Poppyseed Dressing
Total Time
10 minutes
Prep Time
10 minutes
Rating
5 out of 5 stars
(3)
Ingredients
4 servings
- 200g / 6 oz bitter leaves (~8 cups, packed) (, such as endive, chicory and radicchio (either a mix or one kind, Note 1)
- 2 large oranges (any kind)
- 2 tbsp apple cider or white wine vinegar
- 5 tbsp extra virgin olive oil or a nut oil
- 1 tsp grated orange zest (, lightly packed)
- 2 tsp Dijon mustard
- 1/4 tsp sugar
- 1 tbsp poppy seeds
- 1/2 tsp each salt and pepper
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Preparation
Step 1
Put leaves into a large mixing bowl. Tear or cut any large leaves into smaller bite size pieces.
Step 2
Peel oranges and remove skin and all outer pith (white part) using a knife.
Step 3
Slice into 0.7 cm / 1/3" thick wheels and deseed. Alternatively, segment oranges. Add to leaves.
Step 4
Mix or shake Dressing ingredients in a jar until sugar dissolves.
Step 5
Dress salad and toss.
Step 6
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