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Colorful salad with chicory, sorrel and baby chard in parsley and mustard dressing

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Ingredients for 4 servings:

  • ½ head chicory(s), cut into strips
  • 200 g chard, small leaves (baby chard)
  • 1 handful of blood sorrel, small leaves
  • 1 carrot(s), grated
  • ½ cucumber(s), sliced
  • ½ bell pepper(s), yellow or red, diced
  • 1 large tomato(s), diced
  • 6 large radishes, thinly sliced
  • 1 tbsp mustard
  • 3 tbsp vinegar
  • 2 tbsp water
  • 2 tbsp walnut oil
  • 2 tbsp parsley or more, chopped
  • salt and pepper
  • sweetener

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Mix the dressing and season to taste. Combine the prepared ingredients with the dressing and serve.

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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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