Miljuschka vegetarian recipe: chicory salad with a twist

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You may know Miljuschka Witzenhausen as an actress and ex-VJ, but she is above all a  good- looking mommy  and foodie at heart, with a great love for vegetables. From now on, she will occasionally share delicious recipes from her own kitchen with Culy readers. Today: a delicious chicory salad with a twist.

For 4 persons:

  • 1 fennel
  • 1 large or 2 small heads of chicory/red chicory
  • 1 apple
  • 1 pomegranate
  • 1 handful of mint
  • 100 grams of soft goat cheese or may cheese

The dressing:

  • 1 teaspoon pomegranate molasses
  • 1 teaspoon lemon juice
  • 1 teaspoon thin (goat) yogurt
  • 1 tablespoon olive oil
  • salt and (white) pepper

Miljuschka: “ The main reason I love cooking and eating so much is because my mother prefers not to. However, I can remember that when I was little she was often in the kitchen. She made exotic ‘weird’ dishes according to my family such as spaghetti, fried veal tongue and chicory salad. I am eternally grateful to her for the inspiration she laid for me at the time.

Today an ode to her chicory salad, but my way. I replace the young cheese with soft May cheese, the raisins with pomegranate seeds and add some fennel and herbs.”

The recipe

You can make this salad in two ways. The first is nice and straight forward. The second is a bit more sophisticated .

1. Remove the bitter heart from the chicory. Finely chop the fennel, chicory, mint leaves and apple. Cut a pomegranate in half, give it a squeeze to loosen the seeds and smash the seeds out with a spoon on the convex side. Put the pomegranate molasses, (goat) yogurt, lemon juice, olive oil and the salt and white pepper (to taste) in a bowl. Mix it up: this is the dressing. Add all ingredients, except the goat cheese and a handful of pomegranate seeds, to the dressing. Toss well so that the vegetables are covered with a layer of dressing. Place on a plate and finally divide the pomegranate seeds and goat cheese into small pieces over the salad.

And then the slightly better presented variant:

2. Remove 4 or 5 beautiful leaves from the chicory and spread them on a plate like a fan. Cut a nicely colored apple into four parts and remove the core. Cut the apple wedges in half lengthwise. Place a piece of apple in each chicory leaf. The fennel should be cut lengthwise into thin slices. Place one of these between the chicory. Finely chop the mint leaves and scatter over the salad. Halve the pomegranate and hit the seeds with a spoon on the salad. Finally, divide the goat cheese and dressing neatly over it.

Source: Culy by
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