- 2 heads chicory, white or red, halved
Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…
- juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 fresh figs, halved
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 is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
- 1 tsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 25g parmesan, finely shaved
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
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.
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.