This recipe for a mixed chicory salad with hazelnuts and caraway seeds is from Martha Stewart Living, February 2013. It takes only 15 minutes to prepare and serves 8. The ingredients include sour cream, Meyer lemon juice, red wine vinegar, toasted and ground caraway seeds, coarse salt, safflower oil, mixed chicories (such as Belgian endive, escarole, frisee, and radicchio), and toasted and chopped hazelnuts. To make the dressing, mix together the sour cream, lemon juice, vinegar, caraway seeds, and salt, then gradually whisk in the oil. Toss the chicories with the dressing and hazelnuts until evenly coated. The dressing can be refrigerated for up to 1 day and should be brought to room temperature for 30 minutes before dressing the salad.
27.04.2023 @ 06:29
This recipe for a mixed chicory salad with hazelnuts and caraway seeds is from Martha Stewart Living, February 2013. It takes only 15 minutes to prepare and serves 8. The ingredients include sour cream, Meyer lemon juice, red wine vinegar, toasted and ground caraway seeds, coarse salt, safflower oil, mixed chicories (such as Belgian endive, escarole, frisee, and radicchio), and toasted and chopped hazelnuts. To make the dressing, mix together the sour cream, lemon juice, vinegar, caraway seeds, and salt, then gradually whisk in the oil. Toss the chicories with the dressing and hazelnuts until evenly coated. The dressing can be refrigerated for up to 1 day and should be brought to room temperature for 30 minutes before dressing the salad.