Chicory Salad
6 servings
30 minutes
Chicory salad is a light and elegant dish of author cuisine that highlights the delicate bitterness of chicory. This vegetable, known since ancient times, is often associated with French gastronomy, where it is used to create exquisite salads. The dressing of white wine vinegar and olive oil harmoniously complements the freshness of chicory, creating a balance between acidity and softness. An important detail is that it should be served immediately after dressing to keep the leaves crisp. Such a salad is perfect as a refined appetizer for fish or meat dishes and is also an excellent choice for a light dinner. Its unique texture and refreshing taste make it a favorite among connoisseurs of gastronomic pleasures.
1
Remove the chicory legs, separate the leaves, and cut them lengthwise. Rinse in cold water. But do not leave them in the water – otherwise, they will become bitter. Dry them.
- Chicory: 6 pieces
2
At this time, dissolve the salt in vinegar, then add oil and whisk well with a fork until all ingredients combine into a single mixture.
- Salt: to taste
- Olive oil: 3 tablespoons
- White wine vinegar: 1 tablespoon
3
Place the chicory on a plate and drizzle with sauce. Serve immediately – otherwise, the leaves will wilt in the vinegar.
- Chicory: 6 pieces