Chicory salad

Chicory salad

By
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How I cook
Serves
6
Photographer
Jason Lowe

As bouillabaisse is so much a dish unto itself, a simple salad – with a distinctly French feel – is all that is needed. Chicory, with its slightly bitter taste and welcome crunch, is perfect here. Serve it after the bouillabaisse as opposed to alongside – for it deserves a place all on its own.

Ingredients

Quantity Ingredient
2 heads chicory (belgian endive)

Vinaigrette

Quantity Ingredient
1 tablespoon dijon mustard
2 tablespoons white wine vinegar
2 teaspoons crème fraîche
sea salt
freshly ground black pepper
80ml mild-tasting extra virgin olive oil

Method

  1. Rinse the chicory, then drain and gently pat dry. Slice into 1cm lengths and pile onto a serving plate.
  2. For the vinaigrette, in a bowl, whisk the mustard, wine vinegar and crème fraîche together with a little salt and pepper to combine. Slowly drizzle in the olive oil, whisking as you do so. You should end up with a thick, creamy dressing.
  3. Spoon the vinaigrette over the chicory and serve.
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