Chicory and red apple salad recipe
This fresh, crunchy salad is bursting with flavour from nutty chicory leaves, charred apple and a creamy egg dressing. Serve as part of a sharing table at your next get-together, paired with chilled bottles of Stella Artois Unfiltered. See method
Each serving contains
of the reference intake
- Halve the eggs and remove the yolks, then mash them into the mustard powder and vinegar. Finely chop the egg whites and stir these through, along with the cream and water and parsley, then season to taste.
- Heat a griddle pan to high on the hob. Toss the apple slices in the oil and place on the griddle to cook for 1-2 mins a side, to char.
- Remove the outer leaves of the chicory and slice the inner-parts into 1cm thick slices. Lay these on a platter and top with the apple slices.
- Pour over the dressing and top with the pecan nuts and a squeeze of lemon to serve.
Get ahead: Prepare the dressing and store in a large Kilner jar. You can also grill the apples in advance and finish the recipe just before serving.
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