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
-
30 minLunchchickpea, garlic, onion, egg, fresh coriander, fresh parsley, spring / forest onion, cumin powder (djinten), cayenne pepper, frying oil, Greek yoghurt, garlic, cumin powder (djinten),falafel with yoghurt sauce
-
25 minLuncheggplant, traditional olive oil, minipenne, salted macadamia nuts, grilled red pepper, fresh dill, lemon, mild yogurt,pasta salad with eggplant and macadamia mix
-
35 minLunchbutter, liquid baking product, shallot, onion, curry powder, cumin powder (djinten), potato, parsnip, chicken bouillon, vegetable stock, cooking cream, demi crème fraîche, smoked chicken, flat leaf parsley, White bread,parsnip soup with chicken and curry
-
15 minLunchfrankfurters, sausage, hot dog, white dot, bacon, mayonnaise, mustard, Piccalilly, lettuce, cheese,hotdog nl
Nutrition
255Calories
Sodium0% DV0g
Fat23% DV15g
Protein24% DV12g
Carbs6% DV17g
Fiber0% DV0g
Loved it