Autumnal chicory salad

AUTHOR
Bill Macdonald
DIFFICULTY
very easy
RATING
3 1
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 50 g pre-cooked, peeled beetroot
  • 2 little green apples
  • 1 TABLESPOON Lemon juice
  • 80 g Münster cheese
  • 50 g Walnut kernels
  • 4 Stem(s) Parsley
  • 6 Stem(s) Chervil
  • 4 stalks of chives
  • 2 pistons Chicory
  • 2 pistons red chicory
  • 200 g Leaf/ picking salad
  • 1 TABLESPOON coarse mustard
  • 4 TABLESPOONS White wine vinegar
  • 1/2 TEASPOON Honey
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 4 TABLESPOONS Oil

Directions

  1. 1

    Cut the beetroot into sticks. Wash apples, grate dry and quarter them. Cut out the core. Dice apples finely and sprinkle with lemon juice. Cut cheese into cubes. Chop nuts coarsely

  2. 2

    Wash the herbs and shake dry. Finely chop parsley and chervil leaves. Cut chives into small rolls. Remove the outer chicory leaves. Remove chicory leaves from the stalk and chop finely. Wash the salad and shake dry. Mix chicory and salad

  3. 3

    Mix mustard, vinegar and honey, season with salt and pepper. Add oil and season to taste. Stir in herbs. Add beetroot, apples, cheese and nuts to salad. Arrange in a bowl and serve with dressing

Nutrition Facts

KCAL
320 kcal
CARBS
16 g
FATS
24 g
PROTEINS
10 g