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witlof cups with walnut tabouleh

Written on Sunday, September 18, 2016 | 5:36:00 AM

MAKES: about 16 cups
PREPARATION: 30 minutes

Ingredients : 
- 100 g (3½ oz) walnuts
- sea salt flakes
- 1 handful flat-leaf (Italian) parsley, finely chopped
- 1 handful mint, finely chopped
- 50 g (1¾ oz/1/3 cup) finely chopped red onion
- 30 g (1 oz) dried goji berries or chopped dried cranberries
- 1 red apple
- freshly ground black pepper
- about 16 witlof (chicory) leaves

- 60 ml (2 fl oz/¼ cup) lemon juice
- 125 ml (4 fl oz/½ cup) olive oil
- 2 teaspoons agave nectar, or more to taste
- sea salt flakes
- freshly ground black pepper

Preparation Method :
1) Toast the walnuts in a dry frying pan until fragrant, about 3 minutes. Transfer to a mortar, add a pinch of salt and pound to a coarse rubble. Set aside.

2) Whisk together the dressing ingredients.

3) Combine the parsley, mint, onion, dried fruit and walnuts in a salad bowl. Core and dice the apple very small and add to the bowl. Add the dressing a tablespoonful at a time, tossing between each addition. Stop when everything is coated – you might not need it all. 
Taste for seasoning and add more salt and pepper if necessary.

4)Arrange the witlof leaves on a platter and serve with 1 or 2 teaspoons of the tabouleh spooned into each one.


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