Chicory is a great salad ingredient full of character - firm in texture, retains its crunch well, slightly bitter. Apparently this common type is specifically 'Witlook' Chicory, or Belgian Endive. I've found it to be a very useful receptacle for dips of all sorts too!
Chicory (aka Endive) Pomegranate Avocado Salad
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free
Serves 2
Ingredients:
1 head of chicory, trimmed and leaves separated
100g baby spinach and rocket
1/2 medium, ripe avocado, peeled, pitted, chopped or sliced
4-5 radishes, trimmed and finely sliced
50g (1/4 cup) unsalted walnuts, toasted or untoasted as preferred
approx 50g (1/4 large pomegranate) pomegranate arils
Dressing:
4 tbsp EVOO
2 tbsp red wine vinegar
1 tsp dijon mustard
2 tsp pomegranate molasses
1/4 tsp zaatar
sea salt and fresh ground black pepper to taste
Instructions:
1. Add all dressing ingredients to a clean glass jar. Secure with lid and shake to combine. Or whisk in a bowl. Set aside.
2. Arrange chicory on individual serving plates or a large serving platter. If leaves are particularly large, slice them in half lengthways.
3. Scatter over baby spinach and rocket, radishes and pomegranate. Top with slices or chunks of avocado.
4. Just before serving drizzle with dressing and scatter with walnuts.
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| Chicory (aka Endive) Pomegranate Avocado Salad |
Chicory (aka Endive) Pomegranate Avocado Salad
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free
Serves 2
Ingredients:
1 head of chicory, trimmed and leaves separated
100g baby spinach and rocket
1/2 medium, ripe avocado, peeled, pitted, chopped or sliced
4-5 radishes, trimmed and finely sliced
50g (1/4 cup) unsalted walnuts, toasted or untoasted as preferred
approx 50g (1/4 large pomegranate) pomegranate arils
Dressing:
4 tbsp EVOO
2 tbsp red wine vinegar
1 tsp dijon mustard
2 tsp pomegranate molasses
1/4 tsp zaatar
sea salt and fresh ground black pepper to taste
Instructions:
1. Add all dressing ingredients to a clean glass jar. Secure with lid and shake to combine. Or whisk in a bowl. Set aside.
2. Arrange chicory on individual serving plates or a large serving platter. If leaves are particularly large, slice them in half lengthways.
3. Scatter over baby spinach and rocket, radishes and pomegranate. Top with slices or chunks of avocado.
4. Just before serving drizzle with dressing and scatter with walnuts.
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