Griddled chicory with figs & bitter leaves

Griddled chicory with figs & bitter leaves

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(1 ratings)

Prep: 15 mins Cook: 5 mins

Easy

Serves 2
Also know as endives, chicory is the perfect leaf to spruce up a salad

Nutrition and extra info

  • Easily halved
  • Vegetarian

Nutrition: per serving

  • kcal205
  • fat16g
  • saturates4g
  • carbs10g
  • sugars7g
  • fibre2g
  • protein7g
  • salt0.26g
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Ingredients

  • 2 heads chicory, white or red, halved
    Chicory

    Chicory

    chik-or-ee

    Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…

  • juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 fresh fig, halved
    Fig

    Fig

    fig

    Although not juicy, the fig is an incredibly luscious fruit, with a delicate aroma and sweet…

  • 2 handfuls mizuna or rocket, or a mix of the two
    Rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • 1 tsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 25g Parmesan, finely shaved
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

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.

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Comments, questions and tips

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Comments (2)

ninagupta's picture
5

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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