Chicory and Emmenthal Salad
CD ACC 15mins
4 Cold Vegetarian Vegetables Salads Accompaniment
Gluten Wheat Free Eggless
Heads of Chicory
tbsp Capers, drained
tbsp Dijon Mustard (check ingredients)
tbsp Olive Oil
tbsp Lemon Juice
and Black Pepper
Trim the chicory, cut off the base then divide into leaves, discarding the
Wash and drain well. Shred lengthways and put into a bowl together with the emmenthal and capers. Mix well.
In another bowl, mix together the mustard, salt, pepper, oil and lemon juice then pour over the salad and toss lightly.
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