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Orange and Onion Salad

ingredients

serves 4
2 heads of chicory (French or Belgian endive (Witloof chicory), separated into leaves
3 large oranges, peeled and cut into very thin slices
1 Spanish onion, skinned and thinly sliced
12 black olives, stoned (seeded)

for the orange dressing

3 tbsp (60 ml) orange juice
3 tbsp (60 ml) olive oil
1 tbsp (15 ml) chopped fresh tarragon
pepper, to taste

method

1. Place the chicory leaves on a serving platter and arrange the orange slices and onion rings on top. Decorate with the olives.

2. To make the dressing, put the orange juice in a small bowl.

3. Gradually beat in the olive oil, tarragon and seasoning.

4. Pour over the prepared salad.

5. Leave to stand for 5 minutes before serving to allow flavours to blend.

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