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Chicory salad
Easy to make and easy to enjoy. This salad with its tart chicory, Granny Smith apples, and pomegranate seeds stays crisp for longer. Also perfect for lunch on the go.
Naturally Brewed Soy Sauce
Salads
Vegetables
Vegetarian kitchen
Christmas season
Autumn
Winter
Preparation time < 20 mins
Total time
10 mins
Preparation time:
10 mins
Nutrition facts (per portion):
654 kJ / 229 kcal
Fat:
16,9 g
Protein:
6,5 g
Carbohydrates:
11,3 g
Ingredients for 4 portion(s)
- 2 heads chicory
- 1 Granny Smith apple
- 80 g almonds, roasted (skins on)
- 2 tsp white wine vinegar
- 1 tbsp maple syrup
- 3 tsp Kikkoman soy sauce
- 2 tbsp vegetable stock
- 2 tbsp olive oil
- ½ bunch of chives
- 3 tbsp pomegranate seeds
Preparation
- Rinse and dry the chicory, apple, and chives. Cut the chicory into thumb sized slices, the apple into sticks, and roughly chop the almonds. Throw everything into a bowl.
- Mix the vegetable stock together with the vinegar, maple syrup, Kikkoman soy sauce and olive oil, and marinate the fresh ingredients in the bowl.
- Roughly chop the chives then garnish the salad with the herbs and pomegranate seeds.
Used products in this recipe
Total time
10 mins
Preparation time:
10 mins
Nutrition facts (per portion):
654 kJ / 229 kcal
Fat:
16,9 g
Protein:
6,5 g
Carbohydrates:
11,3 g
Ingredients for 4 portion(s)
- 2 heads chicory
- 1 Granny Smith apple
- 80 g almonds, roasted (skins on)
- 2 tsp white wine vinegar
- 1 tbsp maple syrup
- 3 tsp Kikkoman soy sauce
- 2 tbsp vegetable stock
- 2 tbsp olive oil
- ½ bunch of chives
- 3 tbsp pomegranate seeds
