Gilly’s chicory salad

A tangy vegetarian side dish that takes just minutes to prepare – and makes the most of chicory, a somewhat underrated vegetable

Ready in 15 minutes

Serves 6
Easy

Nutrition per serving

kcal 112
fat 11g
saturates 2g
carbs 2g
sugars 1g
fibre 0g
protein 0g
salt 0.04g

Ingredients

3 plump heads chicory
6 tbsp extra-virgin olive oil
2 tbsp white wine vinegar
1 tsp wholegrain mustard
1 tsp golden caster sugar

Tip

Getting ahead
Make the dressing up to a day ahead, and simply stir before using. Refrigerate the separated leaves in a plastic bag up to 4 hours ahead.

Method

Separate the chicory leaves and put them in a serving dish. Mix together the oil, vinegar, mustard and sugar with salt and pepper to taste. Pour over the leaves and toss with a spoon and fork so that all the leaves get coated. Serve straight away, before the dressing has a chance to discolour and soften the leaves.