Ensalada de canónigos y achicoria con aderezo de naranja

Hello everybody, it's Drew, welcome to our recipe site. Today, we're going to make a distinctive dish, Ensalada de canónigos y achicoria con aderezo de naranja
. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ensalada de canónigos y achicoria con aderezo de naranja
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As for the number of servings that can be served to make Ensalada de canónigos y achicoria con aderezo de naranja
is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Ensalada de canónigos y achicoria con aderezo de naranja
estimated approx 15 minutos.

To begin with this particular recipe, we must first prepare a few components. You can have Ensalada de canónigos y achicoria con aderezo de naranja
using 7 ingredients and 4 steps. Here is how you cook that.

Los canónigos, lechuga de campo, rapónchigo, valerianilla portuguesa, màche o como se llame en vuestro lugar de origen, es una planta herbácea que se utiliza para tomar en crudo, generalmente en ensaladas.
En este caso yo la he puesto con otra hierba, la achicoria, también llamada almirón, chicoria, camarroja, etc., de sabor ligeramente amargo, que da un contraste interesante al resto de los ingredientes.
En España no es difícil encontrar estas dos hierbas en cualquier mercado o verdulería.

Ingredients and spices that need to be Get to make Ensalada de canónigos y achicoria con aderezo de naranja
:

1. 150 gr canónigos
2. 2 zanahorias peladas y ralladas finas
3. 2 naranjas
4. 1 achicoria
5. brotes alfalfa (optativo)
6. 6 cdas aceite de oliva virgen
7. 2 cdas semillas de calabaza tostadas

Instructions to make to make Ensalada de canónigos y achicoria con aderezo de naranja

1. En una fuente grande poner la achicoria lavada y cortada en trocitos mezclada con los canónigos. Distribuir encima la zanahoria y los brotes de alfalfa.
2. Exprimir una naranja y mezclar el zumo con el aceite hasta conseguir una salsa emulsionada. Salar la ensalada y rociarla con el aderezo de naranja.
3. Cortar en rodajas la otra naranja y distribuirla alrededor de la fuente.
4. Finalmente añadir con las semillas.

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