Flower salad

8 servings

Ingredients

QuantityIngredient
3eachesHeads chicory
4ouncesRaddichio leaves
18eachesFresh lychees, peeled & cored
3tablespoonsVegetable oil
3tablespoonsRaspberry vinegar
1teaspoonBrown 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