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