Christmas holiday fare - dumplings, potato
t=teaspoon T=tablespoon
These recipes are for your personal use only and may not be added in any form to archives or other works.
Radiccio and Lamb's Tongue Lettuce Salad with Raspberry Vinaigrette
serves 4-6
The perfect accompaniment for the holiday menu!
100 g. lamb's tongue lettuce
200 g. radicchio
1 sm. chicory (Belgian endive)
1 small slice per person of a mild goat cheese
40 ml. good raspberry vinegar (or cassis and apple vinegar 50-50 blend)
45 ml. nut oil (walnut)
45 ml. light olive oil
walnut halves
Rinse and dry the salad leaves, cut the chicory into rings. Arrange the leaves on salad plates, the chicory last and top with the goat cheese
(I like to grill them briefly under the upper heating element of the oven until
slightly warmed and soft).
Pour the vinegar into a small bowl, and season with a pinch of salt and a little pepper. Whisk the oils in and drizzle over the salad. Garnish with the walnut halves. (If you prefer, omit the cheese).
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