Gilly's chicory salad
- Good Food team
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Serves 6
Easy
Total time: 15 mins
Ready in 15 minutes
0 reviews
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A tangy vegetarian side dish that takes just minutes to prepare - and makes the most of chicory, a somewhat underrated vegetable
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
- 3plump heads chicory
- 6 tbsp extra-virgin olive oil
- 2 tbsp white wine vinegar
- 1 tsp wholegrain mustard
- 1 tsp golden caster sugar
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Nutrition: per serving
-
kcal112
-
fat11g
-
saturates2g
-
carbs2g
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sugars1g
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fibre0g
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protein0g
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salt0.04g
low
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Method
-
step 1
Separate the chicory leaves and put them in a serving dish. Mix together the oil, vinegar, mustard and sugar with salt and pepper to taste. Pour over the leaves and toss with a spoon and fork so that all the leaves get coated. Serve straight away, before the dressing has a chance to discolour and soften the leaves.
RECIPE TIPS
GETTING AHEAD
Make the dressing up to a day ahead, and simply stir before using. Refrigerate the separated leaves in a plastic bag up to 4 hours ahead.
Recipe from Good Food magazine, January 2003
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