Griddled Chicory With Figs & Bitter Leaves
This vibrant salad combines the bitterness of chicory with the sweetness of fresh figs, creating a wonderful balance of flavors. Griddled to perfection and dressed with a light balsamic vinaigrette, this dish is both visually appealing and delicious - the perfect appetizer or side dish for any meal.
— Constant Cookbook
Ingredients
- 2 heads chicory , white or red, halved
- juice 1 lemon
- 2 tbsp olive oil
- 2 fresh figs , halved
- 2 handfuls mizuna or rocket , or a mix of the two
- 1 tsp balsamic vinegar
- 25g parmesan , finely shaved
Instructions
- 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.
Cook Time
5M
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 205 calories
- Fat Content: 16 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 10 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 0.26 milligram of sodium
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