Chicory And Black Olive Salad Recipe
Ingredients
| Metric | ||
| 2 x 15 ml spoons vinegar | ||
| 2 x 5 ml spoons honey | ||
| 2 onions, peeled and finely chopped | ||
| 4 x 15 ml spoons salad oil | ||
| 2 x 15 ml spoons lemon juice | ||
| Pinch of sugar | ||
| Salt | 1 Pinch | |
| 4 heads of chicory, trimmed and thinly sliced | ||
| 12 black olives, stoned | ||
| Imperial | ||
| Vinegar | 2 Tablespoon | |
| Honey | 2 Teaspoon | |
| Salad oil | 4 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
Directions
Put the vinegar, honey, onions, oil, lemon juice, sugar and salt in a screw top jar and shake well together. Put the chicory and olives in a large lidded plastic bowl and pour over the dressing. Toss. Place the lid firmly on top for transportation. Toss well again before serving.
Chef
