Chicory and avocado salad with Roquefort cheese dressing
4 servings
20 minutes
This salad embodies the elegance of French cuisine, combining the creamy tenderness of avocado, the piquant richness of Roquefort cheese, and the crunchy freshness of chicory. Its history traces back to gastronomic traditions where contrasts of flavors and exquisite presentation are valued. The taste of the salad is a harmony of creamy softness and light bitterness, highlighted by the refreshing tanginess of yogurt sauce with aromatic parsley. It is perfect as a light appetizer or a refined accompaniment to main dishes, revealing a full palette of shades on your table. The salad will adorn a festive dinner or be an ideal choice for those who appreciate healthy and sophisticated food.
1
Boil the egg hard and slice it thinly.
- Chicken egg: 1 piece
2
Cut the avocado in half, remove the pit, and peel the skin. Slice the flesh into thin pieces.
- Avocado: 1 piece
3
Cut the cherry tomatoes in half.
- Cherry tomatoes: 10 pieces
4
Cut the sweet pepper into strips.
- Sweet pepper (capsicum): 1 piece
5
Cut the chicory into small pieces.
- Chicory root: 2 pieces
6
To prepare the sauce, mix yogurt, sour cream, and vinegar. Add crumbled Roquefort and chopped parsley.
- Yoghurt: 3.5 tablespoons
- Sour cream: 2.5 tablespoons
- Vinegar: 2 tablespoons
- Parsley: 1 bunch
- Roquefort cheese: 50 g
7
Combine all ingredients and dress the salad. Add salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
