Belgian chicory salad with truffle oil

Belgian chicory salad with truffle oil

Insalata di cicoria belga con olio al tartufo

By
From
Simple Cooking
Serves
4
Photographer
Alastair Hendy

I tend not to use too much truffle oil because it is very intense, preferring to eat the real thing in season, but to counteract the slight bitterness of the chicory, the truffle oil is very good. This salad can be served as a starter, but also makes a wonderful side dish to roast beef or fillet steak.

Ingredients

Quantity Ingredient
4 heads belgian chicory
30g summer truffle, thinly sliced, (optional)

Dressing

Quantity Ingredient
2 tablespoons extra virgin olive oil
1/2 teaspoon truffle oil
2 tablespoons balsamic vinegar
salt
pepper

Method

  1. Trim off and discard the root ends of the chicory. Cut the white leaves into small strips and place in a bowl.
  2. For the dressing, combine the olive oil, truffle oil, vinegar, a little salt and plenty of pepper in a small bowl and mix well. Pour into the bowl with the chicory and toss together. Serve topped with the summer truffle slices, if using.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
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