Chicory salad

Chicory salad

By
From
Kitchin Suppers
Serves
4
Photographer
Laura Edwards

Ingredients

Quantity Ingredient
4 chicory bulbs, (Belgian endive)
1 shallot, peeled
olive oil, for cooking
1 tablespoon flat-leaf parsley leaves
1 tablespoon extra virgin olive oil
25ml good-quality balsamic vinegar
sea salt
freshly ground black pepper

Method

  1. Trim the root end of the chicory bulbs, separate the leaves and place in a bowl. Finely slice the shallot into rings.
  2. Heat a drizzle of olive oil in a small frying pan and gently sweat the shallot for a few minutes to soften.
  3. Scatter the shallot rings and parsley leaves over the chicory and drizzle with the extra virgin olive oil and balsamic vinegar. Season with salt and pepper to taste and toss lightly.
Tags:
The Kitchin Restaurant
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