Egg and chicory salad

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6 servings Prep: 20 mins, Cooking: 6 mins
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Tuck into this gourmet, healthy and nutritious salad.

By Food24 November 03 2009
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Ingredients (13)

Dijon Mustard Dressing: light olive oil
30.00 ml Dijon mustard
30.00 ml lemon juice
15.00 ml mayonnaise
7.00 ml sugar — or honey
30.00 ml vinegar — white wine
Salad: medium-size chicory heads
20.00 ml olive oil — light
3.00 rashers lean bacon — finely chopped
2.00 leeks — thinly sliced
3.00 courgettes — thinly sliced
310.00 g sweetcorn — tinned, drained
100.00 g lettuce
10.00 g fresh Italian parsley — chopped
3.00 eggs — hard-boiled, quartered
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Method:

Dressing Combine all the ingredients in a screw-top jar and shake well.

Salad Remove 3 cm from the base of each chicory head and loosen the leaves. Heat the oil in a large frying pan and stir-fry the bacon for 1 minute. Add the leeks and baby marrows and stir-fry for about 5 minutes. Remove from the heat and leave to cool. Lightly combine the chicory, vegetable mixture, corn, salad leaves and parsley with half the dressing. Spoon the mixture onto a salad platter or divide among 6 individual plates and arrange the eggs on top. Drizzle with the remaining dressing.



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