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A bit of zesty, a bunch of sweet; a hint of smoky, and a crunch to beat! This gorgeous salad, if you would believe it, is even more flavoursome and fun than that little rhyme.

You will need

Serves 4

  • 1/2 bulb of chicory or bitter leaves
  • 2 oranges (blood oranges if available), one with skin removed and cut into slices, the other juiced
  • 4 tablespoons soy sauce (or tamari)
  • 1 tablespoon red wine vinegar
  • 1 tablespoon mirin
  • 1 teaspoon caster sugar

For the dressing:

  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon seeded mustard
  • 100g smoked tofu, finely shaved using a grater
  • Salt and pepper, to taste

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10 mins to prep

5 mins to cook

  1. Step 1

    In a hot fry pan over medium-high heat, add a dash of oil (any neutral oil will do!) just to grease the pan. Place in the orange rounds in the pan and pour over the juice of the second orange, soy sauce, vinegar and mirin. As the liquids combine to form a marinade, dust the sugar over the orange slices. Cook at a simmer until the blood orange is super soft and the liquid has almost evaporated. Add a little water if it is drying out too fast.

  2. Step 2

    Meanwhile for the smoky tofu ‘dressing’, combine all ingredients in a bowl and mix well with a fork.

  3. Step 3

    Place the chicory, or bitter leaves, on your serving plate. Top with the caramelised oranges and spoon over the tofu dressing. Pour over any remaining caramel glaze to serve.

Recipe: Simon Toohey

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