Search
Spin the wheel

Griddled chicory with figs & bitter leaves

  • 2 heads chicory, white or red, halved Chicory chik-or-eeAlso known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…
  • juice 1 lemon Lemon le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
  • 2 tbsp olive oil Olive oil ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
  • 2 fresh figs, halved Fig figAlthough 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 roh-ketRocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
  • 1 tsp balsamic vinegar Balsamic vinegar bal-sam-ick vin-ee-gahTrue Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
  • 25g parmesan, finely shaved Parmesan parm-ee-zanParmesan 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.