Chicory Orange Salad With Ginger Dressing Food

CRUNCHY CABBAGE SALAD WITH CHICKEN AND ORANGE GINGER DRESSING

Steps:

• For the salad: Remove the skin from the chicken and shred the meat with a fork. Toss in a large bowl along with the scallions, red pepper, cabbage, lettuce, bean sprouts, water chestnuts, cilantro, peanuts and chow mein noodles. With a sharp knife, cut the peel from one of the oranges, then cut the segments away from the membranes. Coarsely chop the segments, then add them to the bowl. Slice the other orange in half and squeeze over a small bowl, reserving 2 tablespoons juice.
• Make the dressing: Whisk together the reserved orange juice, hoisin sauce, vinegar, ginger and garlic in a small bowl. Slowly add the oil, whisking constantly, until emulsified and thick; season with salt and pepper. Pour the dressing over the salad, then season with salt and pepper. Toss and serve.

CHICORY & ORANGE SALAD WITH GINGER DRESSING

Steps:

• Up to 2 days ahead, shake all the dressing ingredients together in a jar. Season and chill.
• Up to a day ahead, peel and deseed the orange. Cut the segments from the membrane and chill.
• Up to an hour ahead, slice the chicory in half diagonally so you get loose leaves and a solid stalk end. The leaves will be easy to separate, thinly slice the stalks, add the orange, lamb's lettuce and watercress. Chill until needed.
• To serve, when you're ready, toss in the dressing.

ASIAN CHICKEN SALAD WITH ORANGE-GINGER DRESSING

Steps:

• Using a blender or food processor, blend all of the dressing ingredients (yogurt, orange juice, ginger, salt, sugar, orange peel, cayenne and cinnamon) until smooth and creamy. Refrigerate until ready to use.
• To assemble salads, place lettuce into large serving bowl or onto 4 serving plates. Toss together remaining ingredients except almonds on top of lettuce.
• Drizzle 1/2 of dressing on salad, reserving remaining portion so that guests can adjust amount to taste.
• Garnish with sliced almonds (optional).

CHICORY SALAD WITH ORANGES AND RED ONIONS

Steps:

• Bring vinegar, sugar, and 1 teaspoon salt to a boil in a small saucepan, stirring frequently until sugar is dissolved, then remove from heat.
• Cook onion in a saucepan of boiling salted water until crisp-tender, about 4 minutes, then drain in a colander. Rinse under cold water and drain again. Stir onion into vinegar mixture and marinate 10 minutes.
• While onion is marinating, cut peel and white pith from oranges with a sharp knife, then cut oranges crosswise into 1/4-inch-thick slices.
• Drain onion in a sieve set over a salad bowl, reserving marinade and onion separately. Whisk mustard, stock, remaining 1/2 teaspoon salt, pepper, and oil into marinade. Add chicory, onion, and oranges and toss with dressing. Serve immediately.

CHICORY/BELGIAN ENDIVE AND ORANGE SALAD WITH GINGER DRESSING

Steps:

• Up to two days ahead:.
• Shake all the dressing ingredients together in a jar. Season and chill.
• Up to a day ahead:.
• Peel (remove peel with a knife, so you get rid of the membrane)and deseed the orange. Cut the segments from the membrane and chill.
• Up to an hour ahead:.
• Slice the chicory in half diagonally so you get loose leaves and a solid stalk end. The leaves will be easy to separate, thinly slice the stalks, add the orange, lamb's lettuce and watercress. Chill until needed.
• To serve:.
• When you're ready, toss in the dressing.

TANGY CHICORY SALAD

Steps:

• Whisk together the vinegar, honey, orange zest and juice and olive oil. Season to taste, then set aside.
• Thinly slice the bottom third of each chicory heart, then separate the leaves. Put in a bowl and mix with the salad dressing. To serve, scatter over the pumpkin seeds and parmesan shavings.