Recipe for Healtly Hair and Skin

Fresh Pineapple and Cashew Chicory and Potato Salad


225 g/8 oz/1/2 white cabbage, coarsely grated

2 green apples, diced

2 red apples, diced

4 slices fresh pineapple, diced 60 ml/4 tbsp sunflower oil

30 ml/2 tbsp cider vinegar 30 ml/2 tbsp soft blue cheese, mashed with a little cream

5 ml/1 tsp salt

Freshly ground black pepper 5 ml/1 tsp caraway seeds 5 ml/1 tsp sugar

15 ml/1 tbsp single (light) or soured (dairy sour) cream 60 ml/4 tbsp cashew nuts, chopped

Combine the cabbage, apples and pineapple in a large mixing bowl. In a smaller bowl, place the oil, vinegar, cheese, salt and a good grinding of pepper, the caraway seeds and sugar. Add the cream and whisk the mixture well. Toss the coleslaw’ into this mixture. Serve on four plates. Finally, sprinkle over the chopped cashew nuts.

4 heads chicory (Belgian endive) Juice of 1 lemon

90 ml/6 tbsp melted butter and oil, mixed

Salt and freshly ground black pepper 450 g/1 lb new potatoes, boiled and thinly sliced 30 ml/2 tbsp grated Emmental (Swiss) cheese Mixed salad leaves Mustard and cress Chopped parsley

Gut a cone-shaped core out of the bases of the chicory. Boil the heads for 12 minutes in salted water to which half the lemon juice has been added. Drain and press out the moisture. Heat half the butter and oil in a pan and shallow-fry the chicory for 3 minutes on each side over a low heat until light brown. Season with salt and pepper. Remove from the pan and drain on kitchen paper. In the same pan, toss the potatoes with more butter and oil until golden. Season to taste. Place the chicory in a shallow flameproof dish and sprinkle over the grated cheese. Brown under the grill fbroiler) for 1 minute. Arrange the salad leaves and cress around the edge of four plates. Drizzle lemon juice over the leaves. Add the chicory and sauteed potatoes. Sprinkle with chopped parsley.


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