We’re starting a new series (or maybe not, only time will tell if we’ll have enough perseverance to continue a series). We like unnecessarily complicated recipes because we like getting extra creative in the kitchen. But sometimes simple is best. So here’s what we’re going to do: We’ll try and share more quick and easy recipes. Recipes one can make on a busy weeknight or quickly throw together for a snack. Dishes that don’t need many complicated steps, just a couple of ingredients and about 15 minutes to prepare. Like this quick and easy chicory salad.
Chicory salad is one of our all-time staples. We love chicory and we eat it a lot. Not always in this particular way but often quite similar: We mix fresh chicory with a sweet and sour vinaigrette and then add something fruity and sweet.
Of course, we had to give this staple recipe a unique twist. We added horseradish for some extra punch and topped the salad with trout roe. A combo that seems unhinged at first but actually works really well. If you want to keep things veggie, you can skip the roe or substitute with small capers.
Ingredients for the chicory salad:
- 1 lemon, juice and zest
- 2 tbsp apple cider vinegar
- 1 tsp dijon mustard
- 1 tsp horseradish
- 2 tsp honey
- salt
- pepper
- 100 g olive oil
- 2 chicory
- 1 apple, something tart and crisp, like Elstar
- a handful of dill, picked
- 2-3 tsp trout roe
How to make this easy chicory salad:
Making this chicory salad is no rocket science: Whisk together lemon, vinegar, mustard, honey, salt, and pepper. Then stream in the olive oil while constantly whisking.
Cut the chicory about 3-4 cm above the stem and separate it into individual leaves. Cut the stem finely and add to the dressing.
Core the apple using an apple corer or a small knife, and squeeze what’s left of the lemon on the exposed flesh of the apple to prevent it from browning. Slice very thin, ideally using a mandoline.
Arrange the Chicory leaves on a plate, all facing one direction. Place apple slices between the leaves, and repeat to create 3-4 layers. Spoon over the dressing generously, making sure every leaf gets dressed. Garnish with the dill, then spoon over the trout roe.
This is a quick and easy recipe for chicory and apple salad with trout roe and a spicy horseradish vinaigrette.
Easy Chicory And Apple Salad With Roe
Ingredients
- 1 lemon juice and zest
- 2 tbsp apple cider vinegar
- 1 tsp dijon mustard
- 1 tsp horseradish
- 2 tsp honey
- salt to taste
- pepper to taste
- 100 g olive oil
- 2 chicory
- 1 apple something tart and crisp, like Elstar
- handful dill picked
- 2-3 tsp trout roe
Instructions
- Whisk together lemon, vinegar, mustard, honey, salt and pepper. Then stream in the olive oil while constantly whisking.
- Cut the chicory about 3-4 cm above the stem and separate into individual leaves. Cut the stem finely and add into the dressing.
- Core the apple using an apple corer or a small knife, squeeze what’s left of the lemon on the exposed flesh of the apple to prevent it from browning. Slice very thin, ideally using a mandoline.
- Arrange the Chicory leaves on a plate all facing one direction. Place apple slices in between the leaves, repeat to create 3-4 layers. Spoon over the dressing generously, making sure every leaf gets dressed. Garnish with the dill, then spoon over the trout roe.
Like this recipe? Great! You might also enjoy our TikTok and our Instagram.
Check more recipes here.
