Chicory salad with torn croutons and lemon yogurt dressing
Indulge in the flavors of chicory salad with crispy torn croutons, topped with a zesty lemon yogurt dressing that will tantalize your taste buds.
Ingredients:
- 6 tablespoons olive oil, divided, plus enough to fill a pot 1/2-3/4"
- 230g multi-grain bread loaf, crust removed
- 1 teaspoon salt, divided
- 150g container nonfat lemon yogurt
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- 1 teaspoon honey
- 450g chicory leaves/heads, coarsely chopped
- 1 Asian pear, sliced thin
Instructions:
- Pour 1/2-3/4" of EVOO into a small saucepan and heat it on medium heat.
- In the meantime, rip small pieces of bread from the loaf to make croutons. Once the EVOO reaches a temperature of 350 F, fry the croutons in batches until they turn golden brown. Take them out and place them on a plate lined with paper towels. Sprinkle salt on them immediately before they cool down. You can use around 1/2 tsp for an 8 oz bread.
- For the dressing, mix yogurt, lemon juice, garlic, honey, and the remaining 1/2 tsp of salt together using a whisk.
- For putting the salad together, combine chicory, pear, and the prepared croutons in a large bowl. Pour the dressing over it and mix everything well. It's best to serve the salad promptly to prevent the croutons from becoming soggy by soaking up too much dressing.
Summary:
- Calories: 1595 kcal
- Fat: 97 g
- Protein: 44 g
- Carbs: 149 g
- Potassium: 2800 mg
- Magnesium: 339 mg