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🍽️ Chicory with Quark Dip
401 kcal · 30 min · 4 servings
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Ingredients
- 4 chicory
- 100 g walnuts
- 300 g quark
- 0.5 bunch chives
- salt
- pepper
- 1 pinch broth
- 1 bunch radishes
- 200 g sour cream
- 100 g yogurt
- 3 sprigs dill
- salt
- pepper
Instructions
- 1. Cut off about 2 centimeters from the hard stem base of the chicory. Wash the now loose outer leaves and the firm hearts thoroughly. Also wash the radishes, remove the stem ends, slice them thinly, and sprinkle them lightly with salt.
- 2. Wash the chives, shake them dry, and cut them into small rings. Stir the rings together with salt, pepper, and broth into the quark. Finally, adjust the seasoning of the mixture to taste.
- 3. Wash the dill, shake it dry, and chop it finely. Mix the chopped herbs with sour cream, yogurt, salt, and pepper. Finally, adjust the seasoning of the sauce to taste.
- 4. Cut off the hard core from the lettuce heart. Place one whole lettuce heart in the center of each plate as the focal point. Arrange the chicory leaves in a circle around the outside. Place one spoonful of the quark mixture into every second leaf and one spoonful of the sour cream sauce into the remaining leaves.
- 5. Sprinkle the plated salads with the prepared chives and walnuts. Serve the dish immediately.
Nutrition per serving
- kcal: 401
- Protein: 18 g · Fett/Fat: 32 g · Carbs: 11 g