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Chicory Salad

Serves 2

  • 2-3 firm chicory chicons
  • 4 rashers of streaky bacon fried until crispy
  • Olives
  • 2 small tomatoes
  • 6-8 tablespoons of good quality olive oil
  • 1 clove of garlic
  • 1 tablespoon of wine or cider vinegar and/or lemon juice
  • Ground black pepper and sea salt

Blanch the chicory in boiling water for 20 seconds and then run under the cold tap to cool them and stop them from cooking. Make a vinaigrette dressing by shaking in a jam-jar the oils, garlic, vinegar and seasoning. Place the chicory in your salad bowl, top off with olives, bits of bacon, and chopped tomatoes. Dress the salad, season and serve pronto.

Melana Hiatt