This is a quick and easy recipe for chicory and apple salad with trout roe and a spicy horseradish vinaigrette.
Course salad, snack
Total Time 15minutes
Servings 2
Ingredients
1lemonjuice and zest
2tbspapple cider vinegar
1tspdijon mustard
1tsphorseradish
2tsphoney
saltto taste
pepperto taste
100golive oil
2chicory
1applesomething tart and crisp, like Elstar
handful dillpicked
2-3tsptrout 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.