Belgian chicory salad with truffle oil

Belgian chicory salad with truffle oil

Insalata di cicoria Belga con olio al tartufo

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
4 heads belgian chicory
30g summer truffle, thinly sliced, (optional)

Dressing

Quantity Ingredient
2 tablespoons extra virgin olive oil
1/2 teaspoon truffle oil
2 tablespoons balsamic vinegar
salt
pepper

Method

  1. Trim off and discard the root ends of the chicory. Cut the white leaves into small strips and place in a bowl.
  2. For the dressing, combine the olive oil, truffle oil, vinegar, a little salt and plenty of pepper in a small bowl and mix together well. Pour into the bowl with the chicory and toss together. Serve topped with the summer truffle slices, if using.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again