Winter Salad with Blood Oranges

Ingredients

• 4 blood oranges
• 150 g chicory
• 40 g cashew nuts
• 100 ml blood orange juice
• Salt
• Pepper
• 1 tsp sugar
• 4 tbsp olive oil
• 2 Spring Onions
• 400 g chicken breast fillet
• 2 tbsp oil
• 150 g lamb's lettuce
• 1 tbsp grated orange zest

Instructions

1. 1.

   Peel the oranges, removing all white pith; slice the flesh between membranes and catch the juice. Wash the lamb's lettuce thoroughly and dry it.

2. 2.

   Halve the chicory lengthwise, cut out the bitter core, then slice the halves crosswise into strips. Toast cashews in a dry pan until golden brown. Whisk together blood orange juice with the captured juice, salt, pepper, sugar, and olive oil; add sliced spring onions to the dressing.

3. 3.

   Slice the chicken fillet thinly lengthwise and skewer the pieces; sear each side for 3–4 minutes in hot oil, seasoning with salt and pepper. Combine lamb's lettuce, chicory, orange slices, and dressing in a bowl.

4. 4.

   Sprinkle grated orange zest and cashews over the salad and serve with the chicken skewers.