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Bitter leaf salad with olive oil dressing recipe

Bitter leaf salad with olive oil dressing recipe

2 ratings

Shake up this delicious dressing, flavoured with honey and Dijon mustard, to drizzle over a bitter leaf salad with oranges and walnuts. It makes a vibrant light lunch or wonderful side dish. See method

  • Serves 4
  • 15 mins, plus cooling time for walnuts
  • 296 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 50g walnut pieces
  • 3 oranges
  • 270g pack chicory, leaves picked (larger ones can be halved)
  • 85g bag watercress
  • 60g bag wild rocket
  • 1 fennel, trimmed and very thinly sliced
  • 4 tbsp olive oil
  • 1 tbsp white wine vinegar
  • ½ tsp clear honey or caster sugar (optional)
  • 1 tsp Dijon mustard

Each serving contains

  • Energy

  • Fat

    23g 33%
  • Saturates

    3g 16%
  • Sugars

    12g 13%
  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 13.1g Protein 5.1g Fibre 7g


  1. Preheat the oven to gas 6, 200°C, fan 180°C Fan. Place the walnuts on a baking tray and toast in the oven for around 6-7 mins until fragrant and well browned. Set aside to cool, then roughly chop.

  2. Meanwhile, use a serrated knife to peel the oranges (removing any pith) and segment over a large mixing bowl. Discard the membrane. Add the chicory leaves, watercress, rocket and fennel to the bowl. 

  3. In a small jug, whisk together the olive oil, white wine vinegar, honey and Dijon mustard along with some seasoning until well combined. Pour over the oranges and leaves in the bowl, tossing gently to coat.

  4. Divide the salad between four shallow bowls and top with the toasted walnuts before serving.

Tip: Use caster sugar instead of honey to make this vegan.

See more Italian recipes

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