Chicory salad with oranges

Ingredients for 4 servings:

• 4 m.-large chicory
• 3 m.-sized orange(s)
• ½ m.-sized lemon(s)
• n. B. Salt
• n. B. Pepper, white
• 3 tbsp oil (sunflower oil)

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

fruity-tart, also suitable as finger food

Wash the chicory, trim off the root and any unsightly parts. Remove a few leaves to use as boats for decoration or as containers for finger food. Cut the chicory crosswise into slices or rings of approximately 7 mm. Peel and dice 2 oranges. Juice the third orange. Juice half a lemon. Mix the orange and lemon juice with salt, pepper, and sunflower oil to make a marinade. Mix the orange cubes with the chicory rings. Pour the marinade over the salad. As finger food, place the chicory and orange salad in the boats. Otherwise, arrange the salad in a bowl or on salad plates and use the boats as decoration. Tip: The chicory can, but does not have to, be washed after cutting. If the chicory is too bitter for you, you can remove the firm, light parts inside. The quantities vary. The oranges can also be replaced with tangerines.