I picked up the most amazing bunch of fresh chicory from my local organic greengrocer yesterday.
And I also bought a jar of sea vegetable sauerkraut at the same time, so I thought I’d combine them to make a salad for lunch.
I’ve made my own sauerkraut before, and it turned out OK, but I’ve discovered that it can really help if I try other people’s versions of new foods before I make my own, for two reasons:
- I can learn which variations of something are my favourite
- I can discover the best ways to eat it, or if I even want to eat it at all
Sometimes it’s nice to be able to experiment with new foods without all the effort of making it yourself.
And then once I’ve decided it’s something I do want to keep eating, I’m happy to go to the trouble of making it for myself, because I know what particular style of it I will enjoy and that I will actually eat all my hard work.
I also tossed in some kelp noodles and a handful of diced red capsicum (sweet bell pepper), and dressed it very lightly with a splash of fresh lemon juice.
The result was a very light, flavoursome salad that sat very easily in my stomach, which was great because my stomach was feeling a bit queasy at the time.
Not my usual style of salad, but it kind of worked.
The flavour was tangy and bitter, with a hint of sweet from the red capsicum. And the lemon juice pulled it all together nicely.
I think next time I’d add more red capsicum, or maybe some grated apple, just to add more sweetness to balance out the tangy and bitter elements, but I was surprised at how well it worked.
And I was eating fresh chicory. By the bowlful!
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And have an amazing day!
~ Nikki, Eating Vibrantly