zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Chicory scoops

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Chicory scoops

    • Vegetarian
    • Christmas
    • Preparation time: 15 minutes
    • Cooking time: 10 minutes
    • Total time: 25 minutes 25 minutes

    Makes: 16

    Ingredients

    25g trimmed kale, finely shredded leaves
    50g blanched hazelnuts, toasted
    1 pink grapefruit, peeled and segmented
     ½ Perfectly Ripe Avocado, peeled and stoned
    16 individual chicory leaves (from about
    2 large heads of chicory - 1 white, 1 red)

    For the dressing:

    2 tbsp extra virgin olive oil
    1 tsp white wine vinegar
    ¼ x 20g pack tarragon, leaves only, finely chopped
    1 tsp Dijon mustard

    Method

    1. Plunge the shredded kale leaves into a pan of boiling water, return to the boil and cook for 30 seconds. Drain and plunge into cold water, then drain and dry on kitchen paper.

    2. Roughly break up the nuts in a pestle and mortar. Cut the grapefruit and avocado into small cubes and place in a bowl with the kale and nuts.

    3. Place all the dressing ingredients into a bowl, season and whisk to combine. Spoon a little salad into each chicory leaf and arrange on a serving plate.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars

    Glossary