Chargrilled chicory and cabbage salad
- January 2020
- Serves 6
- 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.
- Vegan recipes
- 6.1g (0.9g saturated)
- 5.3g (4g sugars)
- trace salt
- 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
- Heat a griddle or frying pan to medium-high. Mix the oil and vinegar with some salt and pepper (see tip).
- 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.
Tristan makes this dressing in a jar. Pour the ingredients into a medium jar, seal well, then shake vigorously to emulsify.
The dressing will keep covered and chilled for up to a week.
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