Banana and chicory salad
ingredients
2 bananas, thickly sliced
grated zest and juice of 1 lemon 2 heads chicory
1 tablespoon sunflower oil
1 teaspoon granulated sugar
1 tablespoon chopped fresh coriander leaves
1 tablespoon desiccated coconut, toasted
salt and freshly ground black pepper
• Toss the bananas in a little of the
lemon juice to prevent browning.
• Cut a cone-shaped core out of the
base of each chicory head, then
separate into leaves. Arrange the leaves on a serving plate, and pile the bananas in the centre.
• Whisk together the remaining
lemon juice, zest, oil and sugar.
Season with salt and pepper, and
whisk again.
• Pour the dressing over the salad.
Sprinkle with the coriander and
coconut. Serve straight away.
serves 4
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