Yield: 8 servings
|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