John Myers
Ingredients for 1 servings:
- 10 leaves chicory, beautiful, washed
- 200 g corn
- 200g Gouda
- 1 apple, yellow
- 1 small onion(s)
- ½ bunch chives
- ½ bunch parsley
- Balsamic vinegar, light
- Rapeseed oil
- Salt and pepper, white
- n. B. water
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
simple, vegetarian
Arrange the chicory leaves on a platter. If desired, prepare a bed of arugula or lamb’s lettuce. Cut the cheese, apple, and onion to the size of corn. Finely chop the chives and parsley. Mix all ingredients with the corn in a bowl. You can also add finely chopped chicory. Spread the mixture over the chicory leaves. Make a vinaigrette with vinegar, oil, salt, pepper, salad herbs (if desired), and water, and drizzle over the salad. The quantities are approximate; adjust to taste. It’s perfect for a salad buffet or barbecue.
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