Chicory salad
Description
The dish is very vitamin-rich and can be prepared any time of the year. The salad is both healthy and delicious. It's simple and quick to make, and ingredients can be substituted as needed, so if you don't have some of the listed ingredients on hand—don't worry, just use your imagination.
Instructions
- 1
Step 1
1. Wash the onion and, without peeling, place it in a saucepan, cover with water, and boil for 3 minutes after it comes to a boil. Then rinse under cold water and drain in a colander.
- 2
Step 2
2. Wash and peel the potatoes and carrots, cut into large pieces, and boil until half-cooked. Clean the peppers and cut into large pieces. Separate the chicory heads into leaves.
- 3
Step 3
3. Wash the zucchini and cut them into large pieces. Place them on a baking sheet together with the peppers and onions, and add a few drops of olive oil. Put into a preheated oven at 200 degrees for ten minutes. Remove from the oven, add chicory, tomatoes, carrots, and potatoes, drizzle again with olive oil, season with salt, and return to the oven for another 10 minutes. Then take out of the oven and cover with foil.
- 4
Step 4
4. Peel the garlic and crush it in a mortar with pepper.
- 5
Step 5
5. Wash the lemon, grate the zest and squeeze the juice. Mix the zest, juice, sugar, garlic, salt, and paprika. Whisk everything together and add five tablespoons of olive oil.
- 6
Step 6
6. Pour the prepared dressing over the roasted vegetables, add chopped herbs, and mix everything together. Serve the salad warm.