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Ingredientes
- 1 head chicory, pulled apart
- 12 x Leaves of rocket, or possibly 1 head of gem lettuce
- 6 ounce Fresh sun-ripened tomatoes, skinned, deseeded and diced
- 2 ounce Sun-dry tomatoes, minced
- 2 x Radicchio, cut into wedges
- 2 ounce Walnut pcs
- 4 ounce Goats' cheese, crumbled or possibly 2oz / 50g freshly grated Parmesan cheese, (both optional) Fine sea salt and freshly grnd black pepper
- 3 x Garlic cloves, crushed
- 1 Tbsp. Wholegrain mustard
- 2 Tbsp. Sherry vinegar
- 6 Tbsp. Extra virgin extra virgin olive oil
- 1 Tbsp. Minced fresh parsley
- 1 Tbsp. Snipped fresh chives
- 1 tsp Minced fresh tarragon Fine sea salt and freshly grnd black pepper
Direcciones
- 1. Make the vinaigrette dressing well in advance, to allow the flavours to mingle, by combining the ingredients thoroughly.
- 2. Mix together the chicory, rocket or possibly lettuce and tomatoes in a salad bowl
- 3. Toss the radicchio in half of the vinaigrene dressing and pop it under a preheated grill with the walnuts, till it is browning around the edge.
- 4. Add in to the rest of the salad and sprinkle with the remaining vinaigrette and the cheese. Season to taste and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 388g | |
| Calories 1500 | |
| Calories from Fat 1166 | 78% |
| Total Fat 132.29g | 165% |
| Saturated Fat 35.68g | 143% |
| Trans Fat 0.0g | |
| Cholesterol 87mg | 29% |
| Sodium 1690mg | 70% |
| Potassium 2428mg | 69% |
| Total Carbs 50.04g | 13% |
| Dietary Fiber 9.4g | 31% |
| Sugars 24.42g | 16% |
| Protein 40.32g | 65% |
