John Myers
Ingredients for 4 servings:
- 500 g chicory
- 300 ml milk, cold
- some sugar, to taste
- some lemon juice, to taste
- some chives
Instructions
Working time approx. 30 minutes; Rest time approx. 15 minutes; Total time approx. 45 minutes
with milk and lemon juice
First, prepare the chicory. To do this, cut off about 2-3 cm of the stem, then set aside the loose leaves (until no more leaves are loosely attached to the stem). Repeat this process until all the chicory is used up. Next, wash the chicory leaves thoroughly in clean, cold water and drain well, then cut them into as even strips as possible, starting from the white end. Then, add the milk (you can use more or less, depending on your taste) to a sufficiently large bowl and add a little sugar and lemon juice, if desired. Season to taste occasionally until the mixture is just right. Cut the chives into rolls and add them to the milk along with the chicory strips. Refrigerate the salad for at least 15 minutes. The longer it sits, the better (I refrigerated it for just under 2 hours—which seems like the perfect amount of time to me).
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