Filter
Reset
Sort ByRelevance
AMYDANIELLE1
Chicory salad with caramel apple and fricandeau
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the butter with the sugar until it caramelises and shake the pan a little to melt the sugar crystals evenly.
-
Carefully add the apples and a pinch of salt. Shake the apples in the caramel for a few minutes until they shine and are warm, but still firm.
-
Remove the pan from the heat source and let it cool down. Cut the stalks of chicory and loosen the leaves. Put them together with the watercress in cold water.
-
Mix the ingredients for the dressing and season with salt and pepper. Allow the chicory and watercress to drain well and dry if necessary.
-
Scoop the dressing through the leaves and spread over 4 plates. Divide the fricandeau over it and place the lukewarm caramel apples on it. Grind a little pepper over it.
Blogs that might be interesting
-
15 minLunchcandy cucumber, snack radish, small red onion, apple cider vinegar, multigrain sun bread, mayonnaise, mustard, wasabirucola, smoked herring fillet,toast with smoked herring and radish
-
15 minLunchflour, sugar, baking powder, dried yeast, frankfurters, egg yolk, coarse sea salt,pretzel hot dogs
-
10 minLunchsamphire, Dutch shrimps, yoghurt mayonnaise, lemon juice, bread,waldkorn sandwich with shrimp-seaweed salad
-
15 minLunchMussels, onion, Cherry tomatoes, olive oil, mascarpone, basil,mussels on his italian
Nutrition
255Calories
Sodium0% DV0g
Fat23% DV15g
Protein24% DV12g
Carbs6% DV17g
Fiber0% DV0g
Loved it