Witlof Salade (Chicory Salad)
One of the things that hubby makes that I really like is this: WITLOF SALADE. I can eat this salad on and on and… well, you get the picture ;-)
So hubby was making this salad the other night and after taking some pictures I dutifully went online to find out what in the world WITLOF was in English. It’s chicory folks!
Image source: Wikipedia
Ingredients:
2 chicories
1 tbsp chopped walnuts
1 tbsp raisins
100 grams cheese (cut into small cubes)
100 grams pineapple tidbits
2 tbsp Greek yogurt! (You already know our love affair with Greek yogurt.)
1/2 tsp sugar
1 tbsp mayonnaise
1/2 tsp curry powder
1/2 tbsp lemon juice
white pepper to taste
Procedure:
- Wash the raisins and soak them in the pineapple juice. (Adult version: soak them in rum!)
- In a small bowl, mix the Greek yogurt, lemon juice, sugar, mayonnaise, curry powder, salt and pepper.
- Peel off the chicory leaves and wash them.
- Cut the chicory length-wise into small pieces.
- Mix the dry ingredients, add the curry-mayo dressing and then mix well.
This salad was just perfect with the ginger fish and rice dinner hubby and I had!
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Hi, I just wanted to let you know that in the USA this is called Belgian endive. Chicory is called “witlof” in the Netherlands. Chicory is like a lettuce with ruffled egdes and tightly packed. In the Netherlands Belgian endive is also eaten like this; cut the belgian endive in half, take out the bitter core and blache it for 5 min in boiling water. then take out and wrap each half in good quality deli ham. Put in baking dish and cover with (gouda) cheese sauce and bake for 30 min.