in Recipes

Chicory in spicy buttermilk dressing

updated

Spread the love

Ingredients for 2 servings:

  • 340 g chicory
  • 1 pointed pepper, red
  • 1 spring onion(s)
  • 100 ml buttermilk
  • 1 tbsp oil (chilli oil)
  • 2 tbsp vinegar
  • e.g. salt and pepper
  • e.g. herbs (chives, cress or parsley)
  • n. B. sugar

Instructions

Working time approx. 12 minutes; Total time approx. 12 minutes

with peppers and spring onions

Trim and wash the chicory. Wash and split the pointed peppers. Remove the seeds and chop finely. Wash and slice the spring onions. Mix the dressing together and season to taste. Arrange the chicory and pointed peppers in salad bowls or plates and pour the dressing over them. Sprinkle the spring onions on top.

Facebook Comments

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.

Potatoes fried in wild garlic butter

Italian cherry cake