Chicory Salad (Low FODMAP)

Chicory Salad (Low FODMAP)

Fortunately, you can have as much Chicory as you want with the FODMAP diet. Chicory belongs to the limited group of vegetables that are completely FODMAP-free. But what can you do with chicory? One of the options is to use chicory salad in a delicious salad. This salad is tasty and fresh as a side or main course, and is very easy to make (in advance).


Ingredients (for 2 people)

  • 2 large stalks of chicory
  • 2 eggs
  • Spring onion: green part
  • 1.5 to 2 tablespoons of creamy (lactose-free) mayonnaise
  • 8 to 10 cherry tomatoes
  • Pepper
  • salt

How to prepare

Boil 2 eggs in a pan filled with boiling water for 10 minutes (the eggs should be completely submerged). After boiling, drain the water and cool down the eggs by adding plenty of cold water. This has to be done to stop the cooking process inside the egg. Then let the eggs stay submerged in the cold water for 1 minute. Drain the cold water and add (new) cold water again. 1 minute later the eggs can be removed. The eggs can then be peeled and cut into small strips or cubes. If you want, you can do this with an egg slicer. Add the sliced ​​eggs to a salad bowl.

Cut off the underside of the chicory stalks. Cut the chicory into 2 halves and turn them over on the cutting board (ie with the middle side facing towards you). Then cut out the white cores (at the bottom) on both halves. These are very bitter, and are not nice to have in the salad. After you’ve done that, cut the chicory into small strips. Put the chicory strips in the dish with the eggs.

Wash and then cut 8 to 10 cherry tomatoes into small cubes or slices and add this to the bowl. Then cut a small handfull of the green part of the spring onion into (very) thin strips or pieces and add this to the bowl as well. Then add one and a half to two tablespoons of creamy mayonnaise to the whole. Finish off the salad with a little pepper and a little salt. Stir the salad well and taste whether more salt or pepper should be added. Be advised: adding something is always possible, getting it out of the dish is not ;-).

When the salad is done put it in the refrigerator for at least 15 minutes (preferably more). When cooled down you can eat it as a meal or serve it with a main course. The salad can be stored in the refrigerator until the next day, so taking it to work is also an option. If you want to keep it in the fridge, it is advisable to put a small piece of paper towel in the bottom of the salad bowl, as the chicory and the tomatoes have the tendency to loose moisture over time.

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