Winter Salad
A crunchy combination of colourful fresh vegetables. British chicory is available from mid-April to mid-November. It has a distinctive, bitter flavour and comes as tightly packed heads of white leaves, with yellow tips. Store it in the salad drawer of the fridge, where it will keep well for up to one week.
Ingredients
- 1 eating apple cored and chopped 1 head of celery, sliced
- 1 cooked beetroot peeled and sliced
- 2 heads of chicory sliced
- 1 punnet of mustard and cress trimmed
- 1/2 tsp prepared English mustard
- 1/2 tsp sugar
- 4 tbsp fresh single cream
- 2 tsp white wine vinegar
- salt and pepper
- 3 eggs hard-boiled and cut into wedges
Instructions
- Lightly mix the apple, celery, beetroot and chicory together with the cress in a large salad bowl.
- To make the dressing, whisk the mustard, sugar, cream and vinegar together. Season to taste. Pour over the salad and toss together so that everything is coated in the dressing. Add the eggs, then serve at once.
Calories: 165 kcal
Carbohydrates: 17 g
Protein: 8 g
Fat: 8g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 139 mg
Sodium: 125 mg
Potassium: 884 mg
Fiber: 9 g
Sugar: 7 g
Vitamin A: 5238 IU
Vitamin C: 18 mg
Calcium: 152 mg
Iron: 3 mg