Cooked salad! Why not?
Chicoree is a versatile winter salad. Crunchy, but no longer as bitter as it was 20 years ago. I still miss the bitter taste a bit.
This is a quick lunch with not much work to do. Great to cook fresh during a lunch break. The feta gives it a salty vibe and enough protein. Combine it with some Baguette and enjoy.
Ingredients:
1 large chicoree
1 green onion, 1 garlic clove
1 tbsp herb butter
6 cherry tomatoes
60 g Feta
Parsley
Salt and pepper
Chop green onion and chicoree roughly. Quarter the tomatoes and melt the herb butter in a pan. Toss in the veggies and season them. Let them wilt and cook for 5 min.
Break the feta in small chunks and add it to the pan. Finish with parsley.
