I’ve never cooked with chicory before, so when I came across it by chance at the supermarket the other day I picked up a couple of bulbs and took them home to try. I’ve seen restaurants combine the veggie with blue cheese and walnuts, so I used that as my inspiration and developed the recipe from there. I don’t like blue cheese, so I swapped it with feta, and added an apple as I had one in the house. I teamed the dish with a lemon and honey dressing to combat the bitterness of the chicory and to compliment the saltiness of the cheese, and that’s it! Not exactly a showstopper, but delicious nonetheless. Perfect as a starter at a fancy dinner party or as part of a salad mezze at a BBQ. And if you’re vegan, simply replace the feta with another handful of walnuts or seeds.
Serves 4 as a starter size salad
- 2 large bulbs of chicory, white or red, or a mixture of both
- 1 apple, thinly sliced
- 75g feta, crumbled
- 20 or so walnut halves
For the lemon and honey dressing
- Juice of one lemon
- 1 tbsp honey
- 4-6 tbsps olive oil
- Salt and pepper to taste
- To make the dressing, simply combine all the ingredients, except the salt and pepper, in a jar and shake to combine. Add the salt and pepper to taste.
- Peel the chicory leaves away from the bulb and rinse if necessary. Pat them dry with some kitchen roll or a tea towel and divide between 4 plates, or one large serving plate.
- Scatter a few of the apple slices on each plate and then top with the walnut halves and feta. Drizzle the lemon and honey dressing over the salad to finish.