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
Difficulty and servings
Serves 6
Preparation 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, sugar 1g, salt 0.04 g
Recipe from Good Food magazine, January 2003.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/1592/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
- Please enter your email address below and we will send the relevant information to you.
Your binder
Here are three other great reasons to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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
Buy ingredients
Search Good Food
Difficulty and servings
Serves 6
Preparation 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, sugar 1g, salt 0.04 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
