Chicory salad




– 4 chicories (chicories can be substituted by lettuces, if not found)

– 50 g of cured goat cheese

– 10 walnuts

– 3 tablespoons olive oil


– Pepper


– Open the walnuts and separate the meat from the shells.

– Roast the nuts in a pan with a few drops of olive oil. (Stir with a spoon over high heat until well roasted, which will take us a couple of minutes)

– Once roasted, remove from the pan and leave on a plate to cool.

– Clean and chop the chicory and place on a platter.

– Pour the olive oil on chicory, salt and pepper as desired.

– Distribute the roasted walnuts.

– Cut the goat cheese in thin slices and place them over in a decorative manner.

How to serve

It can be served as the first course at room temperature.

punto rojo More information about chicory.

This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.
Written by Editorial Botanical-online team in charge of content writing

22 April, 2019

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