Endive & chicory salad with Ponzu pomegranate dressing

Total time 25 mins
15 mins preparation time
10 mins cooking time

Deliciously fresh and crunchy salad made with endive, chicory, mini cucumber, carrot and a fruity Ponzu & pomegranate dressing. Garnish with a creamy edamame garlic dip and serve with crispy ciabatta chips.

Ingredients

2 portion(s)
150 g
edamame, frozen, podded
1 
small clove garlic
100 g
yogurt
Freshly ground pepper
60 g
ciabatta
2 tbsp
olive oil
100 g
endive salad
1 
chicory
1 
mini cucumber (or ¼ cucumber)
1 
medium carrot
1 
pomegranate
 ¼ bunch
parsley
 ½ tsp
honey
Nutritional facts (per portion): 1918 kJ  /  445 kcal
22.5 g Fat
13 g Protein
46.4 g Carbohydrates

Preparation

Step 1

Cook edamame in boiling water for 3-5 minutes, drain and allow to cool. Peel the garlic, puree with 80 g edamame and yogurt and season with 1-2 tsp Ponzu and pepper.

Step 2

Cut the ciabatta into approx. 2 mm thin slices and toast on both sides in 1 teaspoon of heated sesame oil and 1 tablespoon of olive oil until crispy.

Step 3

Wash the endive and chicory, cut the endive into strips and separate the chicory into leaves; cut them lengthways if required. Wash the cucumber and slice lengthwise. Peel the carrot and cut into pieces. Halve the pomegranate, remove the seeds and save the juice.

Step 4

Wash the parsley, pluck off the leaves and chop coarsely. Mix the remaining oil with the parsley, reserved pomegranate juice, honey and remaining Ponzu and season with pepper.

Step 5

Arrange the salad ingredients, drizzle with the dressing, garnish with dots of edamame dip and serve with the ciabatta chips.

Tip

Add some Serrano ham.

Pimp up with fried strips of turkey fillet.

Roast the ciabatta chips with 1 clove of garlic or 1 sprig of rosemary.

Recipe-ID: 1134

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Cook edamame in boiling water for 3-5 minutes, drain and allow to cool. Peel the garlic, puree with 80 g edamame and yogurt and season with 1-2 tsp Ponzu and pepper.

Cut the ciabatta into approx. 2 mm thin slices and toast on both sides in 1 teaspoon of heated sesame oil and 1 tablespoon of olive oil until crispy.

Wash the endive and chicory, cut the endive into strips and separate the chicory into leaves; cut them lengthways if required. Wash the cucumber and slice lengthwise. Peel the carrot and cut into pieces. Halve the pomegranate, remove the seeds and save the juice.

Wash the parsley, pluck off the leaves and chop coarsely. Mix the remaining oil with the parsley, reserved pomegranate juice, honey and remaining Ponzu and season with pepper.

Arrange the salad ingredients, drizzle with the dressing, garnish with dots of edamame dip and serve with the ciabatta chips.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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