Flower Salad Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
3 each: Heads chicory,
4 ounce: Raddichio leaves,
18 each: Fresh lychees, peeled &, cored
3 tbsp: Vegetable oil,
3 tbsp: Raspberry vinegar,
1 tsp: Brown sugar,
Salt & pepper, to taste
Directions:
Separate chicory leaves. Wash & drain. Arrange around the edge of a
large oval serving platter. Separate the raddichio leaves. Wash &
drain & arrange overlapping, inside the chicory.
Drain the lychees & pile in the centre of the platter.
Whisk together the oil, vinegar, sugar & seasonings. Pour evenly
over the salad. Serve.
Elizabeth Brand, "Vegetables"
Submitted By MARK SATTERLY On 07-17-95
Source from luhu.jp
large oval serving platter. Separate the raddichio leaves. Wash &
drain & arrange overlapping, inside the chicory.
Drain the lychees & pile in the centre of the platter.
Whisk together the oil, vinegar, sugar & seasonings. Pour evenly
over the salad. Serve.
Elizabeth Brand, "Vegetables"
Submitted By MARK SATTERLY On 07-17-95
Source from luhu.jp