PETERSHAM GARDEN SALAD
Chicory is not common here, but it’s eaten a lot in Italy and Francesco (Boglione) especially likes to have it on the menu in the restaurant. He makes sure every chef in the kitchen knows just how he likes it prepared. We grow seven or eight varieties beyond the orchard, including Pan di Zucchero, a sweeter, dense variety that is good shredded; the tiny, golden-leaved Grumolo Biondo; the darker Grumolo Verde; and the larger Catalogna of Pugliese with its rocket-like leaves.
Preparation 10 minutes Serves 4-6 1 LARGE HEAD CHICORY (USE ONE OF THE VARIETIES LISTED ABOVE IF YOU CAN)
OLIVE OIL
RED WINE VINEGAR
1 Finely shred the chicory with a sharp knife, then plunge it into cold water to wash. Drain the chicory and dry on a clean tea towel, squeezing by hand until every single drop of water is out. It’s a boring job, but absolutely essential. Once it’s dry, place in a large bowl.
2 Just before serving, drizzle with olive oil, sprinkle with a little salt and add red wine vinegar to taste.