Gilly's chicory salad
A tangy vegetarian side dish that takes just minutes to prepare - and makes the most of chicory, a somewhat underrated vegetable
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ratings
Difficulty and servings
Serves 6
Preperation and cooking times
Ready in 15 minutes
Vegetarian
- Separate the chicory leaves and put them in a serving dish. Mix together the oil, vinegar, mustard and sugar with salt and pepper to taste. Pour over the leaves and toss with a spoon and fork so that all the leaves get coated. Serve straight away, before the dressing has a chance to discolour and soften the leaves.
Getting ahead
Make the dressing up to a day ahead, and simply stir before using. Refrigerate the separated leaves in a plastic bag up to 4 hours ahead.
112 kcalories, protein 0g, carbohydrate 2g, fat 11 g, saturated fat 2g, fibre 0g, salt 0.04 g
Recipe from Good Food magazine, January 2003.
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http://www.bbcgoodfood.com/recipes/1592/
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Ingredients
- 3 plump heads chicory
- 6 tbsp extra-virgin olive oil
- 2 tbsp white wine vinegar
- 1 tsp wholegrain mustard
- 1 tsp golden caster sugar
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Difficulty and servings
Serves 6
Preperation and cooking times
Ready in 15 minutes
Vegetarian
Ingredients
- 3 plump heads chicory
- 6 tbsp extra-virgin olive oil
- 2 tbsp white wine vinegar
- 1 tsp wholegrain mustard
- 1 tsp golden caster sugar
112 kcalories, protein 0g, carbohydrate 2g, fat 11 g, saturated fat 2g, fibre 0g, salt 0.04 g
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