Salad with chicory leaves

4 servings

20 minutes

Chicory leaf salad is an exquisite dish that highlights the natural bitterness of chicory and harmoniously complements it with a light, spicy dressing. The history of chicory traces back to Europe, where it is valued for its health benefits and noble taste. Its tender inner leaves create a crunchy base for the salad, while the dressing made of white wine vinegar, olive oil, and garlic adds brightness and depth of flavor to the dish. This salad is perfect as a light appetizer or an elegant accompaniment to main courses, especially fish or white meat. It is served fresh to preserve the texture of the leaves and opens up a palette of flavors for gourmets, from spicy to tart-sweet, making it an indispensable part of modern gourmet cuisine.

Energy value per serving

• Calories: 154
• Proteins: 1.4g
• Fats: 15.1g
• Carbohydrates: 4g

Ingredients

• Chicory leaves: 300 g
• Salt: to taste
• White wine vinegar: 1 tbsp
• Olive oil: 3 tbsp
• Garlic: 1 clove

Cooking steps

1. Separate the chicory leaves – keep only the pale inner leaves. Wash and dry them. If the leaves are too long, tear them into 2-3 pieces.

   Required ingredients:

   • Chicory leaves: 300 g

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.

   Required ingredients:

   • Salt:  to taste
   • White wine vinegar: 1 tablespoon
   • Olive oil: 3 tablespoons

3. Place the chicory in a salad bowl rubbed with a garlic clove and drizzle with sauce. Serve immediately – otherwise, the leaves will wilt in the vinegar.

   Required ingredients:

   • Garlic: 1 clove
   • Chicory leaves: 300 g