Filter
Reset
Sort ByRelevance
MRSJEB
Chicory salad with peppery sweet potato chips and pomegranate dressing
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Remove the leaves of chicory and cut them diagonally. Place in a container with cold water.
-
Heat the oil until a block of bread keeps floating. Saute the unpeeled potatoes with a cheese slicer or mandolin into thin slices. Fry the potato slices in portions for about 4 minutes until dark orange. Drain on kitchen paper.
-
Shake the chips in a bowl with salt and chili pepper to taste. Mix the chicory leaves and 3 tablespoons of pomegranate seeds through the chips and spread over 4 plates.
-
Grind the rest of the pomegranate seeds in a mortar with the honey and vinegar. Add the oil in a trickle. Season with salt and drizzle the salad with the dressing. Sprinkle to taste with chili pepper.
Blogs that might be interesting
-
20 minSmall dishoil, onion, Red pepper, garlic, fresh thyme, fresh ginger, cumin powder (djinten), chili powder, allspice, paprika, minced beef, tomato, brown rum, frozen tart dough, egg,patties
-
30 minAppetizerfarfalle, frozen seafood, lime, fresh green olive tapenade, extra virgin olive oil, candy cucumber, young leaf lettuce,pasta salad with sieve fruit
-
15 minAppetizeroil, fresh ginger, garlic, coconut milk, chicken broth tablet, Spinach, soy sauce, Red pepper,spicy spinach soup
-
10 minAppetizerwhite-casino bread, soft butter or margarine, lamb's lettuce, chicken egg salad, fresh chives,turret with chicken egg salad
Nutrition
215Calories
Fat18% DV12g
Protein4% DV2g
Carbs8% DV23g
Loved it