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Griddled chicory

This simple side dish of charred chicory pairs perfectly with indulgent main courses, adding a pop of colour to any dinner party plate

  • Prep: 5 mins
    Cook: 5 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 80
  • Carbohydrates 8
  • Saturated Fat 1
  • Sugar 3
  • Protein 2
  • Fat 4
  • Fibre 2
  • Salt 0.1

Nutrition per serving

  • Calories 80
  • Carbohydrates 8
  • Saturated Fat 1
  • Sugar 3
  • Protein 2
  • Fat 4
  • Fibre 2
  • Salt 0.1

Ingredients

  • 2 white chicory, cut into quarters
  • 2 red chicory, cut into quarters
  • 1 small radicchio (rosso di Treviso), or extra chicory, cut into quarters
  • 1 tbsp olive oil
  • 3 tbsp saba (reduced grape must, see tip below) or balsamic vinegar

Tip

Saba
Saba, also known as vin cotto and mosto cotto, is made from whole pressed grape juice (or grape must) that has been cooked over a very low temperature to produce a sweet syrup. Used in both desserts and savoury sauces, saba is sold in Italian delicatessens and also at melburyandappleton.co.uk.

Radicchio rosso di Treviso
Radicchio rosso di Treviso is a long, thin, mild-flavoured variety of radicchio. Its peppery flavour becomes less pronounced when it’s griddled. You’ll find it in specialist greengrocers.

Method

  1. Heat a griddle pan over a high heat until nearly smoking. Rub the chicory and radicchio quarters with the olive oil and season. In batches, griddle on all sides until tender and the leaves have slightly blackened. Drizzle over the saba or balsamic vinegar to serve.

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