| Type | Per person |
|---|---|
| Energy | 175 kcal |
| Fat | 13 gr |
| of which saturated | 2 gr |
| Carbohydrates | 9 gr |
| of which sugars | 7 gr |
| Fibres | 5 gr |
| Protein | 3 gr |
| Salt | 0.27 gr |
Stuffed chicory leaves with fried shallots
Side dish
2 persons
0 - 10 min
With seasonal products
330gr vegetables p.p.
Ingredients
2 persons
| 8 large leaves of chicory |
| 2 tomatoes |
| 1 teaspoon of Italian kitchen herbs |
| 4 shallots |
| pepper |
| 1 1/2 tablespoons of herb vinegar |
| 2 tablespoons of oil |
| 6 black olives without seeds |
| 1/2 cucumber |
Preparation
1. Place the chicory leaves in a circle on a plate.
2. Skin the tomatoes, press out the seeds and cut the flesh into small pieces.
3. Chop the olives.
4. Peel the piece of cucumber, remove the seeds and cut the flesh into small cubes.
5. Mix the tomato with the olives, cucumber and Italian kitchen herbs and drape the mixture over the chicory leaves.
6. Peel the shallots and cut them into rings.
7. Fry the shallots in the oil until golden brown, remove from the pan and divide over the stuffed chicory leaves.
8. Stir the vinegar into the oil and leave the dressing to cook for a short while. Then season the dressing with freshly ground pepper. Spoon it over the leaves and serve the dish quickly. Enjoy!
Tip: Delicious with crusty wholemeal baguette.
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Nutritional values
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