Red chicory salad with baked orange slices with gingerbread spices, Frank Fol – The Vegetables Chef®


(For 4 portions)

  • 4 oranges
  • 4 stumps of red chicory
  • Gingerbread spices - Verstegen
  • Arqan argan oil
  • Olive oil - Iluigi
  • Cup of Shiso Green - Koppert Cress
  • Black pepper - Verstegen
  • Coarse sea salt - Verstegen


Red chicory:

  • Clean and wash the red chicory. Loosen the leaves.


  • Peel the oranges with a sharp knife.
  • Then cut into slices of about 1 cm.
  • Bring a pan to the fire, some olive oil and heat up.
  • Place the slices in a hot pan and season with gingerbread spices.
  • Fry very briefly by turning over after 1 minute using a palette.

To finish off:

  • Place the lukewarm orange slices on the plates, alternating with the red chicory.
  • Sprinkle with some gingerbread spices and sea salt.
  • Finish with the sprigs of shiso and a few drops of argan oil.

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 20 minutes 
Techniques: veggies 
Plate: Wild Grey Plate

Wild Cooking E-Book

Frank Fol – The Vegetables Chef®


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