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 Endive, Orange and Hazelnut Salad
Endive is rather like a lettuce with very crinkly leaves, ranging from shades of green to yellow. It is sometimes sold as 'frisée' Serves 4-6.
INGREDIENTS: Oranges - 4 large, Head of endive - 1 torn into small pieces, Watercress - 1 bunch torn into sprigs, Red pepper - 1 small seeded and cut into thin rings, Natural yogurt - 150g (5oz), Hazelnuts - 25g (1oz).
COOKING: 1. Remove all of the peel and white pith from 3 of the oranges, then segment them. Mix the orange segments with the endive, watercress and red pepper in a large salad bowl.
2. Finely zest the remaining orange and add to a bowl. Squeeze in the juice. Whisk in the yogurt and season to taste.
3. Spread the hazelnuts out on a baking sheet and toast lightly under a hot grill. Turn the nuts on to a clean tea-towel and rub off the loose skins. Roughly chop.
4. Just before serving, drizzle the dressing over the salad and sprinkle with the nuts. Serve immediately.
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