Ingredients

  • 1 bunch of fresh green chicory (or endive)
  • 3 onions
  • Olive oil
  • Bunch of radish

Dressing ingredients

  • Fresh lemon to squeeze just before serving
  • Salt and pepper to taste

Author of this recipe

Steven Roberts

Steven Roberts

Amateur cook

I love sensational simplicity and the flavours, colours of wonderful fresh produce. A founding member and regular contributor to Love my Salad, I'm based in Newcastle, Australia. Read more
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This is a typical salad from Lebanon that was shared by Lina Hatem in Sydney, Australia. Like many Lebanese influenced salads they just use simple fresh ingredients and this one is no exception.

Lina served this salad with freshly harvested radish but she said you can also serve hindbeh with other fresh vegetables like cucumber, tomato or capsicum.

Preparation

Roughly cut, then boil the chicory leaves for a few minutes. If you cant get green chicory use endive. Drain and squeeze to remove excess water. Put to the side.

Slice 2 or 3 onions and fry in a little olive oil until translucent. Add the chicory and cook for a few minutes longer.

Serve on a plate for everyone to share. Simply squeeze some fresh lemon juice over the top just before serving and add some salt and pepper to taste.

Enjoy with Lebanese bread and some fresh vegetables on the side. In this salad we use peeled fresh radish arranged on the plate. Note: Some people like to add a few cloves of crushed garlic with the onions for more flavour - but that's up to you!

Tips from the author

A salad that can be served as a side dish for 4 people. If you dont have chicory or endive you can substitute it with a bunch of silver beet (swiss chard)