Chicory, salmon and blood orange salad
Bitter chicory, sweet smoked salmon and acidic blood oranges are just an amazing match.
SERVES 4
- 4 heads of chicory
- 2 tbsp olive oil
- 4 blood oranges
- 8 large slices of smoked salmon
- Juice of ½ lemon
- 3-4 large radicchio leaves
- 3 dill sprigs
- Sea salt and freshly ground black pepper
- A baguette, or another delicious bread, to serve
in a pan and fry the chicory on each side, sprinkling with salt and pepper.
When done, place the wedges in four serving bowls.
2. Cut the peel from the blood oranges, then slice the fruit and arrange it in between the chicory wedges on the plates. Place the salmon slices in the salad and squeeze the lemon juice over them. Chop the radicchio into fine slices, chop the dill and sprinkle both over the salad.
3. Season with black pepper and serve with crusty bread.
Simply Scandinavian: Cook and Eat the Easy Way, with Delicious Scandi Recipes by Trine Hahnemann is published by Quadrille, price £27Rather leave the cooking to the experts? We can find you the perfect candidate; from Housekeepers to Gardeners, Nannies to Carers, we source only the most exceptional candidates for your home.
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