Time: 25 min.
Complexity: easily
Servings: 4

Chicory salad with beef - a detailed recipe.

Ingredients:

• 5 small heads of endive (salad chicory)
• 1/3 cup coarsely chopped pickled gherkins
• 350 g baked beef, cut into strips
• 120 gr. Gruyere cheese, cut into strips
• 2 shallots, finely chopped
• 1/2 cup coarsely chopped walnuts
• 1/4 cup chopped fresh parsley
• 3 tbsp chopped fresh tarragon
• 2 tablespoons Dijon mustard
• 2 tbsp red wine vinegar
• Coarse salt and freshly ground pepper
• 1/2 cup olive oil

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

endive salad, cheese, beef, salad, parsley, tarragon, shallots, nuts, walnuts, Gruyere cheese, mustard, Dijon mustard, wine vinegar, pickled cucumber, pickles

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Preparation:

Step 1
• Preheat oven to 200°C. Cover shallots with cold water and let stand for 10 minutes. Spread walnuts on a baking sheet and roast in the oven until golden brown, about 7 minutes. Let cool.
Step 2
• Cut each head of chicory lengthwise into 6 pieces. Place in a large bowl, add the beef and cheese.
Step 3
• Prepare the salad dressing: Drain the onion from the bowl. Add parsley, tarragon, mustard, vinegar, and 1/2 teaspoon each of salt and pepper to the onion and stir.
  
  Add olive oil, gherkins, and toss again. Add the salad dressing to the salad and toss.
  
  Divide the salad among plates and sprinkle with walnuts.

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