Chicory and lettuce hearts with clementine dressing

Name: Chicory and lettuce hearts with clementine dressing
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 3 pistons Chicorée (ca. 450 g); 2 (approx. 200 g) Romaine lettuce hearts; 150 g Skimmed milk yoghurt; 1-2 TEASPOONS medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON liquid honey; 3 Clementines; 2 stem(s) flat leaf parsley; 6 TABLESPOONS Oil

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

3 pistons Chicorée (ca. 450 g)
2 (approx. 200 g) Romaine lettuce hearts
150 g Skimmed milk yoghurt
1-2 TEASPOONS medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON liquid honey
3 Clementines
2 stem(s) flat leaf parsley
6 TABLESPOONS Oil

Directions

1
Clean the chicory and lettuce hearts. Separate leaves, wash and dab dry. Mix yoghurt and mustard. Season with salt, pepper and honey. Peel the clementines. Cut one in half and squeeze out 2 tablespoons of juice.
2
Mix juice and yoghurt cream. Cut the remaining clementines into slices. Wash parsley and dab very dry. Pluck off the leaves. Heat the oil in a small pan. Add parsley and fry for 1/2 minute.
3
Drain on kitchen paper. Put the salad and clementine slices in a bowl and pour the dressing over them. Garnish with parsley leaves and serve immediately.