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Chicory and Emmenthal Salad     Veg   CD   ACC   15mins

Serves 4    Cold  Vegetarian  Vegetables  Salads Accompaniment  Gluten Wheat Free  Eggless



3 Heads of Chicory

175g/6oz Emmenthal, diced

1 tbsp Capers, drained

1 tbsp Dijon Mustard  (check ingredients)

3 tbsp Olive Oil

1 tbsp Lemon Juice

Salt and Black Pepper




1. Trim the chicory, cut off the base then divide into leaves, discarding the bitter core. Wash and drain well. Shred lengthways and put into a bowl together with the emmenthal and capers. Mix well.


2. In another bowl, mix together the mustard, salt, pepper, oil and lemon juice then pour over the salad and toss lightly. Serve immediately.



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Key techniques

Chop to To cut into pieces of approximately the same size.

Blend -  To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Make ahead

Chill until ready to serve


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board

Wooden or Plastic Spoon


Related Recipes and Information

Salad Main Courses  |  Side Salads  |   Salsas  |  Vegetable Side Dishes

What's in Season  |  Growing Vegetables

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