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.
Join Extradelicious to unlock Cook Mode
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
Join Extradelicious to unlock Cook Mode
Method
- 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.
Nutrition
- 90kcals Calories
- 6.1g (0.9g saturated) Fat
- 1.8g Protein
- 5.3g (4g sugars) Carbs
- 3.7g Fibre
- trace salt Salt
Leave a comment, question or tip