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Chicory Salad with Walnuts and Croutons Recipe
|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|
Calories 97 Calories from Fat 62
% Daily Value*
Total Fat 7 g11.3%
Saturated Fat 0.71 g3.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 50.3 mg2.1%
Total Carbohydrates 7 g2.2%
Dietary Fiber 1.7 g6.8%
Sugars 0.5 g
Protein 3 g5.1%
Vitamin A 27.3% Vitamin C 13.5%
Calcium 3.5% Iron 3.2%
*Based on a 2000 Calorie diet
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.