Curly endive and mooli salad: Difference between revisions
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===Recipe review=== | |||
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'''<span class="reviewTitle">Peppery!</span>''' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5 </span> | |||
<span class="reviewDesc">..and rather unusual.</span> <span class="reviewAuthor"> [[User:Chef|Jerry, aka Chef]])</span></span> | |||
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Revision as of 16:50, 3 March 2021
Recipe review
Peppery!
4/5
..and rather unusual. Jerry, aka Chef)
| Curly endive and mooli salad | |
|---|---|
 |
| Radicchio Treviso | |
| Servings: | 4-6 |
| Calories per serving: | 76 |
| Ready in: | 30 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 10 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 16th March 2013 |
Curly endive is also known as frisée in the UK and is often called chicory in the USA. Mooli is also known as daikon.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 300g mooli, peeled and cut into matchsticks
- ½ medium curly endive, washed and torn
- 1 small radicchio, washed and torn
- 4 large red peppers, seeds and membranes removed
- 125ml olive oil
Method
- Mix the salad ingredients in a bowl.
- To make the red pepper oil, purée the pepper in a liquidiser and rub through a sieve into a pan. Discard the pulp.
- Simmer the pepper juice until reduced to about 85 ml and mix with the oil.
- Drizzle the salad with the oil and serve.
Serving suggestions
Nice with cheese and fresh bread.
Recipe source
- Lightly adapted from Salads published by The Australian Women's Weekly
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