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Chicory and nut salad

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Ingredients for 4 servings:

  • 6 stalk(s) chicory
  • 5 tangerines
  • e.g. walnuts
  • 150 g natural yogurt
  • ½ lemon(s), juice
  • herbal salt
  • Pepper, freshly ground

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cut the bitter stalk off the chicory in a wedge shape. Then slice the chicory widthwise into rings and arrange on a platter. Peel the mandarins and cut them into individual pieces, then arrange them over the chicory. Crack the walnuts (amount to taste; we always use quite a lot) and slightly crumble the kernels. Pour over the chicory and mandarin orange salad. Prepare a dressing from yogurt, lemon juice, herb salt, and pepper (best in a dressing shaker) and pour it over the salad. Serve as quickly as possible; this is one of the few salads that doesn’t taste better when left to marinate, but instead becomes mushy. The bitter-sweet combination is absolutely delicious and a lovely starter to a meal or as a starter.

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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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