Radish, Romaine, Chicory, Seaweed and Cucumber Salad
8 servings
20 minutes
This fresh and nutritious salad combines exquisite notes of European cuisine with a sea breeze. Chicory with its characteristic bitterness is lightly sautéed in a lemon-olive sauce, becoming tender, while cucumbers add juiciness and freshness. Romano adds lightness and texture, and radish provides a crunchy sharpness. Seaweed enriches the salad with umami, while garlic highlights the depth of flavor. This salad not only delights the taste buds but also nourishes the body with beneficial minerals. Ideal as a light main dish or a refreshing side for seafood.
1
In a large skillet, heat olive oil with lemon juice and lightly sauté the separated chicory leaves to reduce bitterness and soften the texture.
- Olive oil: 50 ml
- Lemon juice: 30 ml
- Chicory root: 300 g
2
Transfer the chicory to a separate large bowl and sauté the sliced cucumbers in the same saucepan for a minute.
- Cucumbers: 300 g
3
Add cucumbers to the bowl with chicory, and to the remaining sauce, add finely chopped garlic.
- Cucumbers: 300 g
- Garlic: 4 cloves
4
In a bowl, mix torn romaine lettuce leaves, seaweed, thinly sliced radishes, and cucumbers with chicory, and dress with sauce from the pan.
- Romano lettuce: 300 g
- Seaweed: 100 g
- Radish: 300 g
- Cucumbers: 300 g
- Chicory root: 300 g
- Olive oil: 50 ml
- Lemon juice: 30 ml