Easy to make and easy to enjoy. This salad with its tart chicory, Granny Smith apples, and pomegranate seeds stays crisp for longer. Also perfect for lunch on the go
Rinse and dry the chicory, apple, and chives. Cut the chicory into thumb sized slices, the apple into sticks, and roughly chop the almonds. Throw everything into a bowl.
Mix the vegetable stock together with the vinegar, maple syrup, Kikkoman soy sauce and olive oil, and toss with the fresh ingredients in the bowl.
Roughly chop the chives then garnish the salad with the herbs and pomegranate seeds.
Recipe as PDF
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