Chicory Salad with Oranges and Red Onions
- 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)
- 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.
redwine vinegar, sugar, salt, red onion, oranges, wholegrain mustard, lowfat chicken, black pepper, olive oil, chicory
Taken from www.epicurious.com/recipes/food/views/chicory-salad-with-oranges-and-red-onions-106076 (may not work)