Mediterranean Chicory & Olive Salad with Goat's Cheese
A vibrant Mediterranean salad packed with heart-healthy unsaturated fats from olives and avocado, fibre from chicory, and calcium-rich goat's cheese.
Nutrition per serving
Priyanka just dropped this beauty in the family chat and we need the recipe immediately. Crisp romaine and bitter chicory, jewelled with olives and sun-dried tomatoes, finished with creamy goat’s cheese.
Ingredients
- 1 Romaine lettuce, leaves separated and roughly torn
- 2 Chicory heads, bases trimmed, leaves separated
- 80 g Green olives, pitted
- 80 g Kalamata olives, pitted
- 100 g Sun-dried tomatoes in olive oil, drained and roughly torn
- 150 g Soft goat's cheese, torn into rough pieces
- 1 Ripe avocado, halved, stoned and sliced
- 3 tbsp Extra-virgin olive oil
- 1 tbsp Red wine vinegar
- 1 tsp Dijon mustard
- Flaky sea salt and black pepper, to taste
Instructions
Make the dressing by whisking together the olive oil, red wine vinegar and Dijon mustard in a small bowl until emulsified. Season generously with flaky sea salt and black pepper.
Arrange the torn romaine leaves across a large serving plate to form a generous base.
Tuck the chicory leaves among the romaine, pointing outward for presentation.
Scatter the green and Kalamata olives evenly over the leaves.
Distribute the torn sun-dried tomatoes across the salad.
Arrange the sliced avocado around the plate.
Dot the torn goat's cheese over the top.
Drizzle the dressing over the whole salad just before serving and add a final twist of black pepper.