This delicious European-style salad is a gluten-, egg-, nut- and soy-free no cook side dish made with fresh vegetables, honey and parmesan cheese.
Special diets: Vegetarian | gluten-free | eggs-free | nuts-free | soy-free |
️Allergens: not vegan | lactose |
⏱ 11 mins – easy
🍽 2 servings – 204 kcal per serving
|
Serving 132g |
Fat 17g |
Sat. fat 4g |
Sodium 181mg |
|
Carbs 7g |
Fibers 0g |
Sugars 5g |
Proteins 5g |
INGREDIENTS
- salt
- black pepper
- 1 tbsp sherry vinegar
- half honey
- a quarter oranges
- 2 tbsp olive oil
- 4 chicory
- 2 tbsp can of red kidney beans
- 1.1 oz parmesan cheese
TOOLS
- 1 squeezer
- 1 pan
- 1 saucepan
- 1 knife
- 1 bowl
- 1 spoon
- 1 plate
- 1 zester
- 1 whisk
STEPS
Zest the orange using a zester.
Squeeze the zested orange using a squeezer to get orange juice.
Cut the parmesan cheese into small cubes with a knife.
Put the red kidney beans in a pan and turn on the heat. Stir with a spoon for 3 minutes, then turn off the heat to get toasted red kidney beans.
Put the sherry vinegar and honey in a saucepan. Add the orange zest, orange juice, olive oil, salt, and black pepper to the saucepan and whisk for 2 minutes to get a dressing.
Cut the chicories in half lengthwise.
Separate the chicory leaves to get the chicory hearts.
Put the chicory hearts and leaves in a bowl. Pour the dressing over the bowl and mix with a spoon for two minutes. Then, mix the toasted red kidney beans and parmesan cheese cubes with a spoon.
Transfer the contents of the bowl to a plate.
It’s ready to be served !
