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Chicory, gingerbread and orange salad


Serves: 2
timePrep time: 25 mins
timeTotal time:
Chicory, gingerbread and orange salad
Recipe photograph by Dan Jones

Chicory, gingerbread and orange salad


Serves: 2
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
392Kcal
Fat
25gr
Saturates
7gr
Carbs
37gr
Sugars
25gr
Fibre
6gr
Protein
4gr
Salt
0.2gr

Florence Knight

Florence Knight

Former head chef at Polpetto, Soho, and author of ONE: A Cook and Her Cupboard, Florence now has a second cookbook and her own restaurant in the pipeline 
See more of Florence Knight’s recipes
Florence Knight

Florence Knight

Former head chef at Polpetto, Soho, and author of ONE: A Cook and Her Cupboard, Florence now has a second cookbook and her own restaurant in the pipeline 
See more of Florence Knight’s recipes

Ingredients

  • 1 head of chicory
  • 2 handfuls of frisée (or similar) lettuce
  • 2 oranges
  • ½ tbsp red wine vinegar
  • ½ tsp clear honey
  • 25ml extra-virgin olive oil
For the gingerbread
  • 100g plain flour
  • ¼ tsp bicarbonate of soda
  • 1 tbsp dark brown soft sugar
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • a pinch of ground cloves
  • 50g butter, at room temperature, in pieces
  • 2 tbsp clear honey
  • 2 tsp black treacle

Step by step

Get ahead
The gingerbread can be made up to two days ahead; store in an airtight container. You'll have more than you need – crumble it over ice cream or fruit salads. Make the dressing and segment the oranges a few hours ahead.
  1. Preheat the oven to 200°C, fan 180°C, gas 6.
  2. First, make the gingerbread. In a large bowl, stir together the flour, bicarbonate of soda, sugar, spices, a pinch of salt and some black pepper.
  3. Work the butter in with your fingers until it looks like breadcrumbs. Stir in the honey and treacle to create a sticky dough. Wrap in clingfilm and put in the fridge for at least 30 minutes. Line a baking tray with baking paper.
  4. Roll out the chilled dough between lightly floured sheets of baking paper to the thickness of a pound coin. Bake on the tray for 15 minutes, until it gives a little when you touch it. Leave for 1 minute on the tray; transfer to a wire rack.
  5. Meanwhile, prepare the salad. Separate the chicory leaves and tear any large pieces of frisée. Rinse the leaves and pat them dry.
  6. Zest one of the oranges into a bowl and set aside. Using a small serrated knife, slice the top and bottom off the other orange so it doesn't wobble. Slice downward between the pith and flesh to peel away the skin. Cut between the membranes to remove each segment; transfer to a large bowl.
  7. Squeeze the juice from the remaining membrane into the bowl with the orange zest. Add the vinegar and honey, and season. Whisk in the olive oil gradually.
  8. Toss the chicory and frisée with the orange segments and a few tablespoons of the dressing, and season.
  9. Divide between two plates, crumble over a third of the gingerbread and serve.

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