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 |
| \N \N | 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