"Recipe: Fruity Chicory Salad" Top 5 Page for this destination Netherlands Local Custom Tip by ATLC

Netherlands Local Customs: 288 reviews and 290 photos


Chicory has long been a Dutch staple and is usually eaten hot, each head wrapped in ham and covered in a cheese sauce. In this recipe the uncooked white chocory is combined in a salad with the red-leaved variety and tossed with fruits and nuts. The pomegranate and the grenadine syrup made from it, give this recipe an exotic flavour. The arrival in The Netherlands of many different people from the Mediterranean countries has meant that a number of previously unobtainable fruits and vegetables are now widely available and commonly used.
You could use a teaspoon of honey instead of the syrup, and a couple of tablespoonfuls of plumped raisins in place of the pomegranate.


for the salad
50 g (3 oz; 1/3 cup) shelled walnuts
250 g (1/2 lb) chicory
a small head of radicchio rosso
1 crisp apple
1 banana
1 tsp. lemon juice

for the dressing
1 tsp. grenadine syrup
1 tbsp. apple vinegar
salt and freshly ground black pepper
a pinch of cayenne
3 tbsp. sunflower oil

to serve
1 pomegranate


Toast and roughly chop the walnuts.
Remove any damaged outer leaves and the hard core from the chicory and radicchio; cut into thin slices, rinse and drain.
Core and chop the apple, peel and slice the banana; sprinkle both with the lemon juice.
Mix the salad vegetables, nuts and fruits in a large bowl.
To make the dressing: Mix the syrup and vinegar. Season with salt, pepper and cayenne to taste; blend in the oil.

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  • Written Oct 31, 2002
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