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Ingredients
- 1/2 tbsp balsamic vinegar
- 1/4 cup olive oil
- salt and pepper
- 8 oz (225g) radiccio,watercress and chicory or endive or any combination of
- 4 1/2 oz (125g) cooked chestnuts
- 1 1/2 tbsp peanut oil
- 5 1/2 oz bacon or pancetta cubed
- 5 1/2 oz (150g) spicy italian sausage skinned and broken into chunks
- 1 oz (30g) toasted walnuts
- seeds for 1/2 pomegranate
Directions
- 1.Make the dressing by whisking the vinegar,olive oil and seasonings. tear the leaves into pieces and seperate the chiucory leaves. Put all the leaves into a wide shallow bowl halve the chestnuts and put to one side
- 2. Heat 1 tbsp of groundnut oil in frypan and cook the bacon and sausage over a high heat until cooked through, Throw them on the leaves. heat the remaining 1/2 tbsp of oil and saute the chestnuts until hot. season
- 3. Add the cooked chestnuts, walnuts, and dressing to the salad and toss. sprinkle the pomegranate seeds over the top and serve
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 4 servings | |
| Calories 563 | |
| Calories from Fat 453 | 80% |
| Total Fat 50.81g | 64% |
| Saturated Fat 13.23g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 611mg | 25% |
| Potassium 351mg | 10% |
| Total Carbs 15.38g | 4% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.38g | 0% |
| Protein 11.09g | 18% |
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