Gilly's Chicory Salad
For a light and refreshing salad, try this Chicory Salad recipe. Crisp and plump chicory leaves are dressed in a simple yet flavorful vinaigrette made with extra-virgin olive oil, white wine vinegar, wholegrain mustard, and golden caster sugar. The combination of the slightly bitter chicory with the sweet and tangy dressing creates a delightful balance of flavors. Enjoy this salad as a side dish or a light meal.
— Constant Cookbook
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
Instructions
- 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.
Yield
Serves 6
Nutrition
- Calories: 112 calories
- Fat Content: 11 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 2 grams carbohydrates
- Sugar Content: 1 grams sugar
- Sodium Content: 0.04 milligram of sodium
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