Chicory with lemon, garlic and parsley

Chicory with lemon, garlic and parsley

Chicory with lemon, garlic and parsley

These simple ingredients create a memorable flavoursome experience that is lovely served straight from the pan or at room temperature.

SERVES: 2 PREP TIME: 5 mins COOK TIME: 10 mins


  • 4 bulbs chicory (yellow, red or a mix) also known as endive
  • ¼ cup olive oil
  • 3 cloves garlic, thinly sliced or crushed
  • 1 cup parsley, loosely chopped
  • Fresh ground black pepper, to taste
  • Zest of one lemon
  • ½ cup toasted walnuts (optional)


  1. Peel each leaf of the chicory away from the centre and slice in half, lengthways.
  2. Place the olive oil in a frying pan and sauté the garlic on a medium heat until golden.
  3. Add the chicory and stir occasionally for 5-6 minutes, until it starts to soften.
  4. Add in the parsley and cook for a further 30 seconds.
  5. Take from the heat and add the pepper, lemon zest and walnuts, toss through and serve on a flat serving dish.


  • Keeping the chicory a little al dente really enhances this inspired dish
  • For a larger salad – add more leaves, fresh herbs and spring onions
  • Experiment with hazelnuts, pecans, brazils or seeds

Dietary Requirements

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Egg Free  |  Vegetarian

Filed under

Gluten freeDairy free

  • By Natalie Hawthorne

    Passionate cook and photographer