Chicory in Warm Marinade with Smoked Ham and Kno …

Cut chicory in half, cut stem very close, fry in hot rapeseed oil on both sides, let brown slightly, wrap lower half in ham. Cut white bread slices into quarters crosswise, peel potato and cut four slices about one centimeter thick.

Clean tomatoes, pluck parsley leaves, chop cress. Peel the garlic clove, cut it in half, stick it on a fork, rub it on the chicory pan and fry the croutons on both sides until golden brown, then fry the potato slices on both sides.

Arrange the croutons on the potato slices, one on top of the other, using wooden skewers or possibly wooden sticks, and place a tomato on top.

Sauté onions in slightly heated canola oil, add apple juice, fruit vinegar, cooled pressed canola oil, green peppercorns, season with salt and pepper.

Dressing:

Arrange chicory on flat plate, spread warm marinade evenly over it, place croutons on potato slice, garnish with cherry tomatoes, leaf parsley and cress.

293 Kcal – 12 g fat – 18 g egg white – 28 g carbohydrates – 2 Be (bread units) : O title : Chicory in warm marinade with smoked ham and : > garlic croutons.

Tip: It is best to use your favorite ham – then your dish will taste twice as good!

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