in Recipes

chicory salad

updated

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Ingredients for 2 servings:

  • 4 chicory
  • 2 tbsp bacon, diced
  • 70 ml meat broth, or instant
  • n. B. vinegar
  • e.g. salt and pepper
  • n. B. Oil

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 10 minutes

with bacon and broth

Wash the chicory and trim off any unsightly bits. Cut the chicory crosswise into slices or rings of approximately 7 mm. Fry the diced bacon in a little oil (preferably sunflower oil) until crispy, add the meat stock and a little vinegar, and bring to a boil. Use a spatula to loosen any residue. Season with salt and black pepper to taste. Allow this marinade to cool slightly and pour over the chicory slices. Mix well. The slices will break down into rings. Finally, season with oil to taste and mix well again. Tip: The chicory can, but does not have to, be washed after cutting. If the chicory is too bitter for you, you can remove the firm, light-colored bits inside.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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