EVELYN ROSE’S Chicory and frisée salad with blue cheese
4 fl oz (125 ml) extra virgin olive oil
2 fat cloves of garlic, finely sliced
4 thick slices bread, cut in 1/2inch (1.25 cm) cubes
2 oz (50 g) pecan halves 2 tbsp fresh lemon juice 3 teasp white wine vinegar 1/2 teasp each salt and caster sugar
10 grinds of black pepper 2 packs of frisée
6 small heads of chicory (Belgian endive), cut lengthwise into 4
3 oz (75 g) crumbled firm blue cheese
Flavour the olive oil with the garlic by leaving them together for 2 hours, then strain out the garlic.
Arrange the bread cubes in a shallow ovenproof tray (baking pan), drizzle them with 2 tablespoons of the oil and season with a little salt. Toss well to coat evenly, then bake for 15-18 minutes at 375°F/190°C/Gas 5, until golden brown. Put the pecan halves in a small baking tin, then crisp at the same time (check colour half-way through. Allow to cool.
To make the dressing, into a screw-top jar put the lemon juice and vinegar together with the remaining garlic oil, the salt, sugar and black pepper. Shake until slightly thickened.
An hour before serving combine the frisee, chicory, pecans and cheese in a large bowl.
Add the dressing and toss until all the ingredients are evenly coated. Turn into a salad bowl and scatter with the croutons.