Wednesday, June 4, 2008

Banana and Chicory Salad

Banana and Chicory Salad
serves 4

2 bananas, thickly sliced grated zest and juice of 1 lemon
2 heads chicory
1 tablespoon sunflower oil
1 teaspoon granulated sugar
1 tablespoon chopped fresh coriander leaves
1 tablespoon desiccated coconut, toasted salt and freshly ground black pepper

• Toss the bananas in a little of the lemon juice to prevent browning.
• Cut a cone-shaped core out of the base of each chicory head, then separate into leaves. Arrange the leaves on a serving plate, and pile the bananas in the centre.
• Whisk together the remaining lemon juice, zest, oil and sugar.Season with salt and pepper, and whisk again.
• Pour the dressing over the salad.Sprinkle with the coriander and coconut. Serve straight away.

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