EVE­LYN ROSE’S Chicory and frisée salad with blue cheese

The Jewish Chronicle - - LIFE -

Serves 8.


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.

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