Roasted chicory with blood orange and salted pecans recipe | Sainsbury`s Magazine
Roasting the chicory mellows some of its natural bitterness, especially when paired with blood orange and salty roasted pecans, for the perfect Christmas side r
Ingredients
- 3 heads red chicory
- 2 heads white chicory
- 4 tbsp olive oil
- 1 tbsp light brown soft sugar
- 1½ tbsp red wine vinegar
- 50g pecan halves
- ½ shallot, thinly sliced into rings
- 2 blood oranges
- 1 tbsp wholegrain mustard*
- ¼ x 30g pack basil, leaves picked
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