Endive Salad with Smoked Chicken, Beetroot, and Orange
Ingredients
- —2 heads of endive
- —75 g smoked chicken, sliced
- —1 cooked beetroot, in wedges
- —1 orange, in segments
- —10 g walnuts, roughly chopped
- —1 tsp garden cress
- —Dressing:
- —2 tbsp extra virgin olive oil
- —1/2 tsp Dijon mustard
- —1/2 tsp honey
- —1 tbsp orange juice
- —Sea salt
- —Freshly ground black pepper
Instructions
This refreshing endive salad combines the slightly bitter taste of endive with tender smoked chicken, sweet beetroot, and juicy orange. A honey-mustard dressing and crunchy walnuts complete the dish, creating a delightful balance of fresh, sweet, and savory flavors.
Perfect as a nutritious lunch or light dinner. The salad is quick to prepare and is also great for making ahead.
Cut the endive in half lengthwise, remove the hard core if necessary, and slice into thin strips.
Mix the olive oil with the Dijon mustard, honey, orange juice, sea salt, and black pepper to make a smooth dressing.
Divide the endive between two plates and add the smoked chicken, beetroot wedges, and orange segments.
Drizzle with the dressing and finish with the walnuts and fresh garden cress.
Serve immediately to keep the endive nice and crisp.
Serving Tip
Delicious with a slice of toasted whole grain sourdough bread or as a refreshing lunch salad on its own.
Storage Tip
Store the salad covered in the refrigerator for up to 1 day. Add the dressing and walnuts just before serving for the best texture.