Chicory salad with quince and pecans

Savor the delightful blend of bitter chicory, sweet quince, and crunchy pecans in this exquisite salad recipe. Perfect for a refreshing and flavorful experience.

Ingredients:

• 2 tablespoons vegetable oil
• 4 garlic cloves, very finely chopped
• 3 red Thai chiles, very finely chopped
• One 2-inch piece of ginger, peeled and minced
• 1 small red onion, finely chopped
• 2 tablespoons salted roasted peanuts, coarsely chopped
• 2 small quinces—peeled, halved, cored and cut into 1/4-inch dice (see Note)
• 2 tablespoons fresh lime juice
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 tablespoon coarsely chopped mint
• 1 tablespoon coarsely chopped cilantro

Instructions:

1. Heat the vegetable oil in a large skillet. Cook the garlic, chiles, ginger, and onion over medium heat until they are soft, which should take around 4 minutes. Next, add the peanuts and cook until they start to sizzle, which should take about 3 minutes. Add the quinces, lime juice, sugar, and salt. Cover and let it simmer, stirring occasionally, until the quince is just starting to soften, approximately 3 minutes. Allow it to cool a little. Finally, mix in the mint and cilantro before serving.

Summary:

• Calories: 2982 kcal
• Fat: 268 g
• Protein: 53 g
• Carbs: 124 g
• Potassium: 4436 mg
• Magnesium: 479 mg