Chicory salad
A delicious, easy and healthy recipe for a chicory salad!
A lukewarm salad of roasted pumpkin and chicory. Serve the salad on a beautiful platter with pecans and blue cheese on top and the remaining dressing on the side.
Preparation
Preheat the oven to 200°C (400°F). Wash the pumpkin, cut it in half, and remove the seeds and membranes. Cut the pumpkin into cubes and place them side by side on a baking sheet lined with parchment paper. Combine 3 tablespoons of olive oil with a pinch of salt, fennel seeds, and sage leaves, and stir this into the pumpkin. Bake for about 30 minutes, until the pumpkin is tender.
Remove the chicory leaves, wash if necessary and cut into smaller pieces.
Toast the pecans in a dry skillet. Make a dressing by whisking the mustard and balsamic vinegar with 3 tablespoons of olive oil. Season with salt and pepper.
Combine the lamb's lettuce, chicory, and slightly cooled pumpkin, and gently toss with half the dressing. Serve the salad on a beautiful platter with pecans and blue cheese on top and the remaining dressing on the side.
Ingredients
- 1/2 biologische pompoen
- 300 g witlof
- 75 g veldsla
- 125 g pittige blauwe kaas
- 100 g pecannoten
- 1 tl Venkelzaad
- 1 tl Salieblad
- 1 tl fijne mosterd
- 1 el balsamicoazijn
- Olijfolie
- Peper en zout
