Chargrilled Chicory with Rosemary and Balsamic
Monday, December 08, 2014
I try my best to go with the earth's flow and stick to whats in season, so when I spotted an abundance of chicory (endive for Americans) at the farmers market, the old craving hit me straight away and I knew what I had to do. I got home and went straight for my rosemary plant.
People forget to consider chicory when they shop and cook. Sometimes a few pieces are thrown into a green salad for good measure but it's never fully appreciated in its full form. I urge you not to take this guy for granted, it can actually be delicious and it's a powerhouse food (the 5th best of all foods), AKA it's packed with almost every kind of nutrient your body needs. So give chicory the spotlight for once, poor things, they shouldn't always have to be picked last.
I adapted this from an old Jamie Oliver recipe!
with Rosemary and Balsamic
Serves 2 (Recipe multiplies well)
YOU WILL NEED:
2 LARGE PIECES CHICORY
2 SPRIGS ROSEMARY, STEMS REMOVED
3 CLOVES GARLIC
3 TBSP OLIVE OIL2 TBSP BALSAMIC VINEGAR
GROUND BLACK PEPPER
Heat a griddle pan on a high flame until very hot (about 5 minutes).
Cut the very end of the stems off of the chicory, not cutting too far that it falls apart. Cut them in half length ways and then width ways if you want to.
Place the chicory pieces on the grill with the whole garlic cloves (skin left on). Turning all the pieces every few minutes and when the majority has brown grill marks on it.
Turn off the heat and smash the garlic so that it comes out of its skin. Chop the garlic with the rosemary until it has almost formed a paste. Add the olive oil and balsamic vinegar. Mix thoroughly.
While the chicory is still warm, drizzle with the dressing and sprinkle with a pinch of sea salt and pepper.
This dish is still delicious cold the next day.