Griddled chicory with figs & bitter leaves

Griddled chicory with figs & bitter leaves

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Cooking time

Prep: 15 mins Cook: 5 mins

Skill level

Easy

Servings

Serves 2

Also know as endives, chicory is the perfect leaf to spruce up a salad

Nutrition and extra info

Additional info

  • Easily halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
205
protein
7g
carbs
10g
fat
16g
saturates
4g
fibre
2g
sugar
7g
salt
0.26g

Ingredients

  • 2 heads chicory, white or red, halved
  • juice 1 lemon
  • 2 tbsp olive oil
  • 2 fresh figs, halved
  • 2 handfuls mizuna or rocket, or a mix of the two
  • 1 tsp balsamic vinegar
  • 25g parmesan, finely shaved

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Method

  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.
  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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Comments

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ninagupta's picture
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Really loved the salty, sour, bitter & sweet mix of the key ingredients in this light starter - make sure you get a bit of them all on a forkful to really appreciate the sensation. Next time I make it Im going to try warming the figs a bit too.

sillama1's picture

Any bitter veggie can be "sweetened" with a dash of sour. Remember, bitter is alkaline and sour is acid, so one will neutralise the other. Eggplant and vinegar, chicory and lemon, so on and so forth. ;-)

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