Red chicory, orange and pecan nut salad
Ingredients for 4:
1 head of red chicory
1 bunch of radishes
2 tablespoons of soy sprouts
12 pecan nuts
2 tablespoons of sugar
1 teaspoon of black sesame seeds
For the dressing:
2 tablespoons of extra virgin olive oil
1 tablespoon of orange juice
1 teaspoon of balsamic vinegar
1 teaspoon of honey
Salt and pepper
Cut into the orange peel until you reach the skin with a sharp knife. Remove the peel by following the shape of the fruit then cut each slice between the skin and pulp. Remove the slices without the skin.
Squeeze the remains of the orange and set the juice aside for the dressing.
Shell the pecan nuts and toast them in a non-stick pan for a few minutes. Remove them from the pan and set aside. Add 2 tablespoons of caster sugar to the same pan and heat until it caramelises. Add the nuts to the pan, cover them with the caramel, remove them and leave to cool on a sheet of baking paper.
Emulsify the salad dressing ingredients in a small bowl. Wash the radishes by brushing the skin carefully to remove any dirt. Dry them and slice thinly.
Clean and wash the chicory. Put it in a large bowl with the soy spouts, the orange slices and the caramelised nuts. Sprinkle with the dressing, add a teaspoon of sesame seeds (or more to taste) and mix.