Alexandra's Chicory Salad

Happy Friday everybody!

Today we're sharing Alexandra's Chicory salad. It's crunchy, fresh tasting thanks to the herbs and tomato, with gems of sweetness from the pomegranate. It's loaded with protein from the walnuts and almonds. The dressing lasts for several days in the fridge in an jam jar.

Chicory is a bitter vegetable that can be eaten raw, sauteed or roasted. In France a chicory salad is often served with walnuts and lardons. This creation of mine uses the sturdiness of the leaf to withstand such a thick dressing and is inspired by Georgian dressings using walnuts, fresh herbs and pomegranate. If the chicory leaves are very bitter you could omit the walnuts and add more ground almonds which help to reduce the bitterness of the salad, however it is the season for chicory now and are usually not bitter at all.

Serves: 4-6 Prep time: 5 mins

Ingredients:

4-6 large chicory bulbs 1 clove of garlic A handful of fresh basil A handful of fresh parsley A handful of fresh coriander One large tomato 4-6 cherry tomatoes 4 tablespoons of ground almonds A handful of walnuts A handful of pomegranate seeds Salt and pepper

1. Remove the root end from each chicory bulb and any discoloured leaves. Chop and put into a serving bowl 2. In a food processor add the tomatoes, herbs, garlic gloves and nuts and blend into a smooth paste

3. Spoon out the paste and add it to the chicory leaves. Mix gently until evenly distributed 4. When serving up the salad, garnish each plate of chicory with extra chopped herbs and a sprinkling of pomegranate seeds or add them to the salad dish Individuals can season with salt and pepper according to their taste

This salad goes well with a good wedge or two of Comté and fresh bread. For a vegan alternative use a vegan cheese available in your locality.

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