Flower salad

Yield: 8 servings

Measure Ingredient
3 eaches Heads chicory
4 ounces Raddichio leaves
18 eaches Fresh lychees, peeled & cored
3 tablespoons Vegetable oil
3 tablespoons Raspberry vinegar
1 teaspoon Brown sugar
Salt & pepper, to taste

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

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