1 garlic clove
300 g (10 oz) spadona chicory (French or Belgian endive (Witloof chicory) or young spinach leaves
3 ripe salad tomatoes, sliced
1 tbsp red wine vinegar
4 tbsp extra-virgin olive oil
salt and peppe
300 g (10 oz) spadona chicory (French or Belgian endive (Witloof chicory) or young spinach leaves
3 ripe salad tomatoes, sliced
1 tbsp red wine vinegar
4 tbsp extra-virgin olive oil
salt and peppe
method
1. Rub the garlic clove around the inside of a salad bowl, pressing lightly, and discard.
2. Wash the chicory, spin dry and arrange in a tight bunch with all the stems together.
3. Using a knife or with scissors, slice the chicory paper thin and arrange in the salad bowl.
4. Arrange the tomatoes around the chicory.
5. Dissolve a little salt with the vinegar, add the oil and mix well to blend.
6. Pour over the salad and serve immediately.
2. Wash the chicory, spin dry and arrange in a tight bunch with all the stems together.
3. Using a knife or with scissors, slice the chicory paper thin and arrange in the salad bowl.
4. Arrange the tomatoes around the chicory.
5. Dissolve a little salt with the vinegar, add the oil and mix well to blend.
6. Pour over the salad and serve immediately.
serving amount
serves 6
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