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🍽️ Oven-Roasted Chicory with Nut Vinaigrette

295 kcal · 30 min · 4 servings

Ingredients

• 800 g chicory
• 3 tbsp lemon juice
• 5 tbsp olive oil
• salt
• 60 g walnut kernels
• 4 sprigs tarragon
• 2 bell peppers (red and yellow)
• 1 tbsp white balsamic vinegar
• 1 tsp agave syrup
• pepper

Instructions

1. 1. Thoroughly wash the chicory under running water.
2. 2. Cut off the hard bottom part of the chicory.
3. 3. Cut the chicory heads in half lengthwise.
4. 4. Cut out the hard core from the center of each half.
5. 5. Place the chicory halves cut-side up on a baking sheet lined with baking paper.
6. 6. Mix one tablespoon of lemon juice with two tablespoons of oil in a small bowl.
7. 7. Brush the chicory halves with the oil-lemon mixture.
8. 8. Season the chicory with a pinch of salt.
9. 9. Preheat the oven to 160 degrees Celsius conventional heat (or 140 degrees Celsius fan-forced or gas mark 2).
10. 10. Bake the chicory for about 15 minutes in the preheated oven.
11. 11. Roughly chop the walnuts for the dressing.
12. 12. Wash the tarragon and shake it dry.
13. 13. Finely chop the tarragon.
14. 14. Thoroughly wash the bell peppers.
15. 15. Halve the bell peppers and remove the seeds.
16. 16. Dice the bell peppers finely.
17. 17. Mix the remaining oil with the remaining lemon juice.
18. 18. Add the vinegar, syrup (a sweet, thick syrup), tarragon, walnuts, and diced peppers to the oil-lemon mixture.
19. 19. Season the mixture with salt and pepper and stir everything well to make the vinaigrette.
20. 20. Arrange the roasted chicory on four plates.
21. 21. Pour the vinaigrette over the chicory.
22. 22. Serve the dish immediately.

Nutrition per serving

• kcal: 295
• Protein: 6 g · Fett/Fat: 24 g · Carbs: 14 g