Chicory Salad with Parmesan Dressing

Rating: 3.38 / 5.00 (8 Votes)

Total time: 45 min

Servings: 4.0 (servings)




Sauce: finely chop pine nuts with juice of one lemon, garlic, parmesan and mineral water in a cutter. Gradually add olive oil while stirring, season. Set aside with lid closed until ready to use.

Cut chicory fresh, remove damaged outer leaves. Remove wedge-shaped stem and cut stems in half or quarters lengthwise. Cut avocado in half lengthwise, remove the stone and peel off the skin – if it is thick, otherwise use a peeler to remove the skin. Then cut into slices.

Layer the chicory and avocado on plates. Spread sauce evenly over top, sprinkle with pistachios. Serve immediately.

Same ingredients, different recipe Dip for aperitif: Cook sauce according to recipe. Finely mash avocado with a fork, add and mix. Divide evenly in dessert bowls.

Add chicory leaves to table for dipping.

The great chicory name salad – Whether Witloof, endive, Brussels or chicory, respectively – always means the creamy white cones with the yellow or red tip, respectively. Chicory is a winter vegetable that is harvested from October to April. The harvested roots are then planted in drifting substrate indoors and form a dense, bulbous head. Only the tip is tinted a delicate yellow. Chicory with the red tip (originated from a cross with Cicorino rosso) is a little more bitter. Brussels under light dew

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