- 2 large handful of mixed greens of your choice
- 1 chicory stumps
- 1 apple
- 2 slices of bread
- 50 ml buttermilk
- about 3 tablespoons of lemon juice
- 40 ml sunflower oil + extra
- pepper and salt to taste
- dash of honey
- soft red cheese, such as Munster
Kitchen equipment needed
- cutting board & chef’s knife
- medium-sized skillet
- optional: salad spinner
- small bowl
Preparation — 10 minutes
REMOVE the crusts of the bread and cut the slices into cubes. HEAT about 2 sunflower oil in the medium-sized skillet and cook the bread cubes for a few minutes. The croutons are ready when they’re crunchy and golden brown. SEASON them with pepper and salt.
RINSE the mixed greens if needed and use a salad spinner to get rid of any excess water.
Finishing the chicory and apple salad with buttermilk dressing — 10 minutes
CREATE a simple dressing by combining the buttermilk and lemon juice. Slowly ADD the sunflower oil and season with pepper, salt and a dash of honey.
CUT the cheese into pieces. REMOVE the hard parts and the outer leaves of the chicory and finely chop the chicory. RINSE the apple, remove the core and chop the apple into slices.
DIVIDE the mixed greens, chicory, cheese, apple and croutons over the plates. FINISH the salad with the buttermilk dressing and enjoy!