Chicory & orange salad with ginger dressing

• finely grated fresh root ginger2 tsp tsp
• garlic clove↗1

  crushed

• Dijon mustard↗1 tsp tsp
• finely grated orange zest½ tsp tsp

  plus 2 tbsp orange juice

• lemon juice↗3 tbsp tbsp
• clear honey↗2 tsp tsp
• groundnut oil100ml ml
• oranges↗3
• chicory↗2large heads of

  2large heads of

• lamb's lettuce↗50g bag bag

  50g bag

• watercress↗85g bag bag

  large stalks removed

Step-by-step instructions

1. 1

   Up to 2 days ahead, shake all the dressing ingredients together in a jar. Season and chill.

2. 2

   Up to a day ahead, peel and deseed the orange. Cut the segments from the membrane and chill.

3. 3

   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.

4. 4

   To serve, when you’re ready, toss in the dressing.