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Endive & chicory salad with Ponzu pomegranate dressing
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.
Ponzu Lemon
Toasted sesame oil
Marinades, Dressings & Dips
Salads
Vegetables
Vegetarian kitchen
BBQ
Summer

Total time
25 mins
Preparation time:
15 mins
Cooking time:
10 mins
Nutrition facts (per portion):
1918 kJ / 445 kcal
Fat:
22,5 g
Protein:
13,0 g
Carbohydrates:
46,4 g
Ingredients for 2 portion(s)
- 150 g edamame, frozen, podded
- 1 small clove garlic
- 100 g yogurt
- 4-5 tsp Kikkoman Ponzu Lemon
- Freshly ground pepper
- 60 g ciabatta
- 2 tsp Kikkoman Toasted Sesame Oil
- 2 tbsp olive oil
- 100 g endive salad
- 1 chicory
- 1 mini cucumber (or ¼ cucumber)
- 1 medium carrot
- 1 pomegranate
- ¼ bunch of parsley
- ½-1 tsp honey
Preparation
- 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.
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.
Used products in this recipe
Total time
25 mins
Preparation time:
15 mins
Cooking time:
10 mins
Nutrition facts (per portion):
1918 kJ / 445 kcal
Fat:
22,5 g
Protein:
13,0 g
Carbohydrates:
46,4 g
Ingredients for 2 portion(s)
- 150 g edamame, frozen, podded
- 1 small clove garlic
- 100 g yogurt
- 4-5 tsp Kikkoman Ponzu Lemon
- Freshly ground pepper
- 60 g ciabatta
- 2 tsp Kikkoman Toasted Sesame Oil
- 2 tbsp olive oil
- 100 g endive salad
- 1 chicory
- 1 mini cucumber (or ¼ cucumber)
- 1 medium carrot
- 1 pomegranate
- ¼ bunch of parsley
- ½-1 tsp honey