Home Rezepte Chicoréesalat mit Meerrettich

Chicoréesalat mit Meerrettich

Zutaten für 2 Personen

2 mittlere Chicorée
0.5 Bund Schnittlauch
3 TL Meerrettich frisch
1 Prise(n) Salz & Pfeffer
0.5 TL Zucker
2 EL Balsamico bianco
4 EL Olivenöl

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Chicorée längs halbieren, den bitteren Kern keilartig herausschneiden und die einzelnen Blätter längs halbieren oder in Stücke schneiden. Schnittlauch in feine Röllchen schneiden. Frisch geriebenen Meerrettich mit Salz, Pfeffer, Zucker und Balsamico bianco verrühren. Olivenöl unterrühren. Schnittlauchröllchen mit der Vinaigrette über den Chicorée geben und vorsichtig mischen.

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