Chargrilled chicory and cabbage salad

Chargrilled chicory and cabbage salad
  • Serves icon Serves 6
  • Time icon Hands-on time 8 min

Tristan Welch’s slightly chargrilled chicory and cabbage salad makes a simple and rustic side dish, served with a delightfully sharp dressing for extra flavour.

If you’re wondering what else to do with chicory, take a look at this pear and chicory salad with walnuts and blue cheese recipe. 

Nutrition: For 6

Calories
90kcals
Fat
6.1g (0.9g saturated)
Protein
1.8g
Carbohydrates
5.3g (4g sugars)
Fibre
3.7g
Salt
trace salt
Calories
90kcals
Fat
6.1g (0.9g saturated)
Protein
1.8g
Carbohydrates
5.3g (4g sugars)
Fibre
3.7g
Salt
trace salt

Ingredients

  • 3 tbsp olive oil
  • 1 tbsp cider vinegar 
  • 1 small savoy cabbage, cut into thin wedges
  • 4 heads chicory (2 red and 2 yellow), quartered

Method

  1. Heat a griddle or frying pan to medium-high. Mix the oil and vinegar with some salt and pepper (see tip).
  2. In a bowl, toss the cabbage and chicory with most of the dressing. Cook in the hot pan for 2-3 minutes on each side until browned and tender. Put on a serving plate and drizzle with the remaining dressing.

delicious. tips

  1. Tristan makes this dressing in a jar. Pour the ingredients into a medium jar, seal well, then shake vigorously to emulsify. 

  2. The dressing will keep covered and chilled for up to a week.

Recipe By

Tristan Welch

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