CHICORY SALAD WITH ORANGES AND RED ONIONS

Chicory Salad with Oranges and Red Onions image

Time 25m

Yield Makes 8 servings

Number Of Ingredients 10

Previous Next

1/3 cup red-wine vinegar
1 tablespoon sugar
1 1/2 teaspoons salt
1 medium red onion, sliced crosswise 1/8 inch thick and separated into rings
2 medium navel oranges
2 teaspoons whole-grain mustard
1 tablespoon low-fat chicken stock or low-sodium fat-free chicken broth
1/4 teaspoon black pepper
1 tablespoon olive oil
1/2 lb chicory (curly endive), stems and center ribs discarded and leaves torn into bite-size pieces (10 cups)

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.