Griddled chicory with figs & bitter leaves
- Barney Desmazery
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Serves 2
Easy
Prep: 15 mins
Cook: 5 mins
A star rating of 5 out of 5.1 ratingRate
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Also know as endives, chicory is the perfect leaf to spruce up a salad
Easily halved
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
2 heads chicory
white or red, halved
-
juice 1 lemon
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2 tbsp olive oil
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2 fresh figs
halved
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2 handfuls mizuna or rocket
or a mix of the two
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1 tsp balsamic vinegar
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25g parmesan
finely shaved
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Nutrition: per serving
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kcal205
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fat16g
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saturates4g
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carbs10g
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sugars7g
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fibre2g
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protein7g
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salt0.26g
low
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Method
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step 1
Toss the chicory in the lemon juice until completely coated. Heat a griddle until very hot, then griddle the chicory, cut-side down first, turning them halfway through to get nice criss-cross lines. Flip over and griddle briefly on the rounded side. Tip straight into a bowl and toss with 1 tbsp of the olive oil.
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step 2
To serve, balance the chicory on top of each other, then place 2 fig halves next to it. Dress the other leaves in the balsamic vinegar and remaining olive oil, then scatter around the plate with the Parmesan and serve.
Recipe from Good Food magazine, July 2008
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