Gastronomixs

Chicory salad

In this recipe the bitterness of the chicory is balanced by the addition of ginger syrup, and the freshness is boosted by the addition of lemon juice. This is a lovely basic ingredient to top with a variety of garnishes, like citrus fruits and nuts.

Chicory salad

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Ingredients

10

heads

chicory

1

 

shallot, finely diced

1

tbsp

smooth French mustard

100

g

fresh mayonnaise

100

g

crème fraîche

2 to 3

tbsp

ginger syrup

1

 

lemon

 

 

salt and pepper

Preparation method

  • Remove any discoloured leaves from the chicory and core them.
  • Chop the chicory finely and, in a large bowl, combine with the minced shallot, mustard, mayonnaise, crème fraîche, and ginger syrup.
  • Grate the zest from the lemon and add; season with salt, pepper, and the juice of the lemon.

Serving suggestions

  • As a salad at a buffet.
  • As a component on a sandwich.
  • As a component of a lunch dish with bread and cold cuts.
  • As a basic ingredient in a starter, e.g. with fried scallops.
  • As a component in an amuse-bouche or starter. Arrange the salad on a potato rösti and finish with a component such as confit of duck leg and walnuts.

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