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