Flower salad
8 servings
Ingredients
| Quantity | 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 | ||
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