Quantity : 2 servings
Preparation : 10 min
190 calories/serving
Ingredients
1/2 Belgian endive (Witloof), julienned 80 g
1/2 radicchio (red chicory), julienned 150 g
1 pears, julienned 150 g
1 tbsp lemon juice, freshly squeezed 1/2 lemon
2 tbsp extra virgin olive oil 30 mL
2 tbsp almonds [optional] 16 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
Method
Prepare the Belgian endive and radicchio. Julienne and place in a salad bowl.
Peel the pear(s), cut lengthwise pieces, discard the core and julienne the pieces. Add to the bowl, sprinkle with the lemon juice and oil, add pepper and salt, then mix delicately. Add the almonds (*) and serve.
Observations
(*) Blanched almonds will be more attractive. To blanch, put them in boiling water 3-4 min, drain, and peel.
Preparation : 10 min
190 calories/serving
Ingredients
1/2 Belgian endive (Witloof), julienned 80 g
1/2 radicchio (red chicory), julienned 150 g
1 pears, julienned 150 g
1 tbsp lemon juice, freshly squeezed 1/2 lemon
2 tbsp extra virgin olive oil 30 mL
2 tbsp almonds [optional] 16 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
Method
Prepare the Belgian endive and radicchio. Julienne and place in a salad bowl.
Peel the pear(s), cut lengthwise pieces, discard the core and julienne the pieces. Add to the bowl, sprinkle with the lemon juice and oil, add pepper and salt, then mix delicately. Add the almonds (*) and serve.
Observations
(*) Blanched almonds will be more attractive. To blanch, put them in boiling water 3-4 min, drain, and peel.
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