Chicory Salad

A cooked winter salad. A crowd-stopper of vibrant red, white and green.



Winter salads can be bright and light. Here, the leaves of chicory, which has a slightly bitter taste, are combined with the sweeter gem lettuce. Grilling these greens both changes the flavour and challenges the concept of how to present lettuce.

Adding a little chopped chilli or pomegranate seeds provides both decoration and flavour. Finally, a light dressing of mint and lemon complement the dish.

This salad should be served with other strong flavours.


Diets for which is suitable:

Diabetic, Diary Free, Fodmap, Gluten Free, Low Calorie, Low Fat, Nut Free, Paleo, Vegetarian and Vegan.

Ingredients

Preparation: 10 mins | Cooking: 15 mins | Serves: 2-4

1 lemon
2 tbsp olive oil
2 white chicory
2 red chicory
2 little gem lettuces (optional)
1/2 tsp paprika
3 sprigs mint (over 12 leaves)
1 red chilli or pomegranate

Method

ZEST the rind of the lemon.
SLICE the lemon in half.
HEAT the griddle to a medium temperature, adding 1 tbsp oil.
GRILL the lemon halves for 3-5 minutes, cut-side-up. (Remove the lemon when the skin browns and the lemon softens.)
SLICE chicory in half and grill cut-side-down for 3-5 minutes. (Remove when the leaves are lightly charred.)
SLICE gem lettuce in half and grill cut-side-down for 3-5 minutes. (Remove when the leaves are lightly charred.)
SQUEEZE the lemon juice from the charred lemon and mix with the remaining 1 tbsp oil, lemon rind and paprika.
SLICE finely the mint leaves.
PLATE the chicory and gem lettuce and top with the chilli, dressing and mint.

Serve

– Soon after preparation.

Other Winter Salads you may like:

Brussels Sprouts and Feta
Carrot and Potato
Beetroot Raita

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