It’s crunchy, fresh, colourful and a great alternative to your usual green salad!
- 2 head of chicory , white or red
- 1 tbsp of olive oil
- 1 tbsp of freshly squeezed lemon juice
- 2 tbs of sliced almonds
- A pinch of sea salt
Wash each chicory leaf and place on plate.
Slightly toast the almonds in a non stick pan (no oil needed).
Mix olive oil, lemon juice and drizzle over the leaves. On top, sprinkle parsley, almonds and sea salt.