Endive, cucumber and red onion salad
10 minutes
Endive, chicory and radicchio make a bitter-sweet salad which is particularly good served after a hearty stew or to accompany a rich main course such as roast goose. Or just if you love bitter greens.
Pat Alburey
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Ingredients
Serves: 4
- 1 head of curly endive
- 1 head of chicory
- 1 head of radicchio lettuce
- 250g cucumber
- 1 small red onion
- ½ cup walnut halves
- For the dressing
- 1 clove garlic
- 2 tablespoons walnut oil
- 3 teaspoons white wine vinegar
- Salt and black pepper
Directions
Preparation:10min ›
Ready in:10min
- Separate, rinse and dry the leaves of the frisée or endive, chicory and radicchio – you will save time if you use a salad spinner. Put all the leaves into a large salad bowl and mix together.
- Peel and finely slice the cucumber and peel and finely slice the onion. Put them into the salad bowl, then add the walnuts.
- To make the dressing, peel the garlic and crush it into a small bowl, then pour the walnut oil into the bowl along with the wine vinegar. Add salt and black pepper to taste, then whisk well together.
- Just before serving, trickle the walnut dressing over the salad and toss gently.
NUTRIENTS PER SERVING:
good source of vitamin B group.
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