Chicory Salad with Apples, Peanuts and Gorgonzola

emointhekitchen

The Egyptians cultivated chicory as early as 5,000 years ago. It was a medicinal plant used to support liver function, stimulate appetite, and calm anxious individuals. This salad is a delicious combination of bitter chicory, sweet apples, salty gorgonzola, and crunchy peanuts (or cashews, walnuts). Here’s a recipe inspired by classic chicory salad combinations:

You will need:

2 buds of white chicory
1 sweeter and firmer apple
100 g Gorgonzola (Niva, Roquefort)
50 g peanuts
1 tablespoon apple cider vinegar
1 teaspoon honey

Procedure:

Cut the chicory buds lengthwise. Cut off the bitter end from the bottom. Cut the leaves into strips about 1–2 cm wide. Wash the apple, remove the core and cut into thin slices. To prevent it from browning, you can drizzle it with apple cider vinegar. Season with honey, peanuts and Gorgonzola cheese. The salad goes well with toasted bread and butter.

Chicory: Root, Leaf, Flower; Flavours/Temps: Bitter, Aromatic, Slightly Sweet