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Griddled chicory with figs & bitter leaves

Griddled chicory with figs & bitter leaves

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Easily halved
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal205
fat16g
saturates4g
carbs10g
sugars7g
fibre2g
protein7g
low insalt0.26g
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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

Method

  • 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.

  • 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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