A lovely pink summer salad

RECIPE

1-2 chicory (depending on size)
1 bunch of radishes
handful of walnuts
2 tbsp olive oil

Ceasar sauce:
2 cloves of garlic
3 anchovies
2 tbsp lemon juice (1 lemon).
1 tsp Dijon mustard
1 tsp Worcestershire sauce.
2,5 dl mayonnaise
2,5 dl grated Parmigiano-Reggiano
Salt and pepper to taste

There are two ways to prepare the Ceasar sauce:

Option 1: Add all the ingredients except the mayonnaise to a blender and blend until smooth. Mix the paste with the mayonnaise and taste if it requires more salt and pepper.

Option 2: Finely chop the anchovies in a bowl between two forks. Now mince the garlic and add to the bowl. Add the remaining ingredients and mix until well combined.

Make the salad base by picking the chicory leaves (you can leave them large, as we did, or make them smaller). Wash these leaves and dry them. Place them on a plate with the pink/purple part facing up and the white part on the plate. Wash and slice the radishes and add them to the salad. Pour a little olive oil on top. Add the walnuts (you can also toast them if you like). Finally, add the ceasar dressing.

Tip: Add edible flowers to the salad to make it even more summery!

The serving plate we used for this salad is from our Etnico range! It is still available in two other colours.
psst… they are even on sale right now!