Radish, Romaine, Chicory, Seaweed, and Cucumber Salad

Salads | European cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Radish, Romaine, Chicory, Seaweed, and Cucumber Salad

Ingredients

Radish - 10.6 oz
Romaine lettuce - 10.6 oz
Cucumbers - 10.6 oz
Chicory - 10.6 oz
Dark red seaweed - 3.5 oz
Meyer Lemon Juice - 1 fl oz
Garlic - 4 cloves
Olive Oil - 1 fl oz

Step by Step guide

Step 1

In a large saucepan, heat olive oil with lemon juice and lightly sauté the separated leaves of endive to slightly reduce the bitterness and soften the texture.

Step 2

Transfer the chicory to a separate large bowl and in the same saucepan, sauté the julienned cucumbers for a minute.

Step 3

Add the cucumbers to the bowl with the chicory, and to the sauce left over from the cucumbers, add finely chopped garlic.

Step 4

In a bowl, tear the romaine lettuce leaves into pieces by hand, and combine them with seaweed, thinly sliced radishes, and cucumbers along with chicory. Dress with the sauce from the saucepan.