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Chicory and rocket salad with pomegranate

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Ingredients for 4 servings:

  • 2 chicory
  • 1 bunch arugula
  • 20 g pine nuts
  • 1 pomegranate
  • 1 apple
  • 1 lemon(s)
  • some olive oil
  • some salt
  • some pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Total time approx. 20 minutes

Wash, dry, and chop the chicory and arugula. Quarter the apple, core, and cut into thin wedges. Toast the pine nuts in a pan and let cool. Remove the seeds from the pomegranate. Combine all ingredients in a bowl. For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour over the salad. Mix everything together and let stand for 5 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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