Chicory Salad Recipe
Chicory Salad!! Is that what you are looking for?? Then this is the right place to be! A lip-smacking Appetizer, this Chicory Salad completes your spread. Cheese is the primary ingredient in Chicory Salad. Trust me, once you taste this Chicory Salad you are bound to prepare it again!
Ingredients
1 Ib. Belgian endive
2 tomatoes
1/2 Ib. Swiss cheese
4 hard cooked eggs
3 tablespoons vinegar
1 tablespoon lemon juice,
3 tablespoons salad oil
1 teaspoon dry mustard
Salt, pepper, sugar to taste
Directions
Rinse chicory thoroughly and cut off bottom of stalk.
If desired, immerse a few seconds in lukewarm water to eliminate bitterness.
Dry thoroughly.
Divide stalk lengthwise into quarters or eighths (depending on size of stalk).
Remove skin from tomatoes and cut into wedges.
Cut the cheese into narrow strips.
Cut each egg into 8 wedges.
Put all these ingredients into a salad bowl.
Blend vinegar, lemon juice, oil and other seasonings.
Pour dressing over salad.
Chill about 30 minutes before serving.
Flemish Dressing Mash 2 hard cooked egg yolks; add 2 to 3 teaspoons grated onion, 1 garlic clove, crushed, 1 teaspoon chopped chervil, 3 tablespoons olive oil, 1 tablespoon vinegar or lemon juice and salt and pepper to taste.
Beat until thoroughly blended, then mix in 1/2 cup ('1/8 liter or about 3/4 pint) cream.
Pour dressing on salad and toss until dressing coats salad.
If desired, immerse a few seconds in lukewarm water to eliminate bitterness.
Dry thoroughly.
Divide stalk lengthwise into quarters or eighths (depending on size of stalk).
Remove skin from tomatoes and cut into wedges.
Cut the cheese into narrow strips.
Cut each egg into 8 wedges.
Put all these ingredients into a salad bowl.
Blend vinegar, lemon juice, oil and other seasonings.
Pour dressing over salad.
Chill about 30 minutes before serving.
Flemish Dressing Mash 2 hard cooked egg yolks; add 2 to 3 teaspoons grated onion, 1 garlic clove, crushed, 1 teaspoon chopped chervil, 3 tablespoons olive oil, 1 tablespoon vinegar or lemon juice and salt and pepper to taste.
Beat until thoroughly blended, then mix in 1/2 cup ('1/8 liter or about 3/4 pint) cream.
Pour dressing on salad and toss until dressing coats salad.
