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Griddled chicory with figs & bitter leaves

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

  • Prep: 15 mins
    Cook: 5 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 205
  • Carbohydrates 10
  • Saturated Fat 4
  • Sugar 7
  • Protein 7
  • Fat 16
  • Fibre 2
  • Salt 0.26

Nutrition per serving

  • Calories 205
  • Carbohydrates 10
  • Saturated Fat 4
  • Sugar 7
  • Protein 7
  • Fat 16
  • Fibre 2
  • Salt 0.26

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

  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.

  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.

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