Chicory Salad with Tuna

1. drain the tuna in a colander. Season vinegar with salt, pepper, a pinch of sugar and nutmeg (freshly grated), then fold in the oil. Pluck dill from stems and chop, reserving a few sprigs.

Clean and rinse the carrots and radish, cut into thin strips and add to the sauce form. Clean chicory, cut in half lengthwise and remove the stem wedge.

Cut the chicory leaves diagonally into strips and add to the lettuce along with the tuna and dill. Allow to stand for 30 minutes.

Season the salad repeatedly and bring to the table sprinkled with the remaining dill.

(plus 30 min. to infuse).

As a menu suggestion:

Entrée: chicory salad with tuna.

Main course: Mexican chili casserole

Dessert: Stuffed pear halves

40 min

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