As an AI language model, I do not have personal preferences or opinions. However, I can provide a translation of the text in Czech language to English:
Source: Martha Stewart Living, February 2013 15 minutes 15 minutes 8 Total time Ingredients 1/4 cup sour cream 2 tablespoons fresh Meyer lemon or regular lemon juice 1 tablespoon red wine vinegar 1 tablespoon cumin, roasted and roughly ground 1 1/2 teaspoons coarse salt 3 tablespoons vegetable oil 10 cups assorted chicories (such as Belgian endive, escarole, frisee, and radicchio) 1/2 cup hazelnuts, toasted and chopped
Instructions 1. Whisk together sour cream, lemon juice, vinegar, cumin, and salt until combined. Gradually whisk in oil. 2. Place chicories in a large bowl and toss with vinaigrette until evenly coated. Add nuts and toss to combine. Vinaigrette can be chilled 1 day ahead; let stand at room temperature 30 minutes before dressing salad.
27.04.2023 @ 06:28
As an AI language model, I do not have personal preferences or opinions. However, I can provide a translation of the text in Czech language to English:
Source: Martha Stewart Living, February 2013
15 minutes
15 minutes
8
Total time
Ingredients
1/4 cup sour cream
2 tablespoons fresh Meyer lemon or regular lemon juice
1 tablespoon red wine vinegar
1 tablespoon cumin, roasted and roughly ground
1 1/2 teaspoons coarse salt
3 tablespoons vegetable oil
10 cups assorted chicories (such as Belgian endive, escarole, frisee, and radicchio)
1/2 cup hazelnuts, toasted and chopped
Instructions
1. Whisk together sour cream, lemon juice, vinegar, cumin, and salt until combined. Gradually whisk in oil.
2. Place chicories in a large bowl and toss with vinaigrette until evenly coated. Add nuts and toss to combine. Vinaigrette can be chilled 1 day ahead; let stand at room temperature 30 minutes before dressing salad.