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Gilly's chicory salad

A tangy vegetarian side dish that takes just minutes to prepare - and makes the most of chicory, a somewhat underrated vegetable

  • Ready in 15 minutes
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 112
  • Carbohydrates 2
  • Saturated Fat 2
  • Sugar 1
  • Protein 0
  • Fat 11
  • Fibre 0
  • Salt 0.04

Nutrition per serving

  • Calories 112
  • Carbohydrates 2
  • Saturated Fat 2
  • Sugar 1
  • Protein 0
  • Fat 11
  • Fibre 0
  • Salt 0.04

Ingredients

  • 3 plump heads chicory
  • 6 tbsp extra-virgin olive oil
  • 2 tbsp white wine vinegar
  • 1 tsp wholegrain mustard
  • 1 tsp golden caster sugar

Tip

Getting ahead
Make the dressing up to a day ahead, and simply stir before using. Refrigerate the separated leaves in a plastic bag up to 4 hours ahead.

Method

  1. Separate the chicory leaves and put them in a serving dish. Mix together the oil, vinegar, mustard and sugar with salt and pepper to taste. Pour over the leaves and toss with a spoon and fork so that all the leaves get coated. Serve straight away, before the dressing has a chance to discolour and soften the leaves.

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