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Chicory Salad With Walnuts And Croutons

Ingredients
  Chicory heads/Belgian endive 2
  Olive oil spray 1
  Garlic 1 Clove (5 gm), diced
  Country bread slices 1 , cut into croutons
  Walnut oil 1⁄2 Tablespoon
  Walnuts 4 , roughly chopped
  Aged sherry vinegar 1 Tablespoon
  Freshly ground black pepper To Taste
  Chopped chives 2 Tablespoon
Directions

Separate the leaves from the chicory, and wash if necessary.
Retaining a dozen larger whole leaves, shred the remainder, then set aside.
Lightly spray a frying pan with olive oil.
Heat, then add the garlic and the croutons and fry until golden.
Add the shredded chicory, walnut oil and walnuts.
Cook for 1 minute and then add the sherry vinegar.
Season with black pepper to taste.
Arrange 6 whole chicory leaves around each plate and place the warm chicory salad in the centre.
Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
Appetizer
Preparation Time: 
20 Minutes
Cook Time: 
5 Minutes
Ready In: 
25 Minutes
Servings: 
6

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