1 Pound, cut into thick rings or broken into leaves
4 Ounce, skinned
Lemon juice/White vinegar
1 Clove (5 gm), crushed
1⁄2 Teaspoon (Leveled)
1) Slice orange rind to resemble matchsticks.
2) Cut orange into thin slices.
3) In a salad bowl, mix together chicory, tomato and orange.
4) In a screw-top jar, shake well oil, vinegar, garlic, salt and sugar to mix.
5) Mix this dressing with the salad and top with orange peel shreds.
6) Serve at once, garnishing edges with cress.