Thursday, 19 September 2013

Salade d'endives aux pommes - Chicory salad with apple (Vegan mofo 2013 XV)

Chicory AKA Belgian endive AKA witloof is a pale and interesting grow-in-the-dark salad ingredient. It's often eaten cooked here in France, usually braised with ham wrapped around it. That's kind of gross, so here's a nicer way of eating it: in crisp salad form with apples for sweetness, walnuts for extra crunch, and a creamy dressing.



Salade d'endives aux pommes - Chicory salad with apple recipe


Salad:
1 head chicory
1 small red apple
1 handful walnut pieces (way cheaper than intact walnut halves)
Dressing:
1 Tbsp olive oil
1 Tbsp vegan mayonnaise
1 tsp cider vinegar
1 tsp grainy mustard
Grind of pepper, pinch of salt

  1. Slice the chicory width-wise into slim rings. Dice the apple.
  2. Combine all the dressing ingredients and fork together. Pour over the salad and toss well.
  3. Plate up, and sprinkle the walnuts over the top.
This amount is about right for one large dinner salad, or two starter portions.