Chicory salad

Chicory salad

Insalata di puntarelle

By
From
Sharing Puglia
Serves
6
Photographer
Alicia Taylor

Slightly bitter leaves and the sweet fruit make this salad full of flavour. When they are in season, we use persimmons, which have a delicate sweet taste, but pears, green apples and any citrus segments would also work well here. Vivienne and I first tasted this salad while researching this book, in Lecce at the beautiful home of Silvana, our most gracious host. This salad is perfect with a glass of Verdeca.

Ingredients

Quantity Ingredient
1 bunch leaf chicory, washed and roughly sliced, tender leaves only
8 cherry tomatoes, halved
1 lebanese cucumber, sliced
1/2 bulb fennel, thinly sliced
1 persimmon, peeled and sliced
60ml extra-virgin olive oil, plus extra for drizzling
1 1/2 tablespoons white wine vinegar
1/2 teaspoon dijon mustard
225g lampascioni in oil
handful flat-leaf parsley, chopped

Method

  1. Place the chicory, tomatoes, cucumber, fennel and persimmon in a bowl.
  2. In a separate small bowl or jar, mix the extra-virgin olive oil, white wine vinegar, mustard and season with salt and freshly ground black pepper to taste.
  3. When ready to serve, pour the dressing over the salad and toss lightly. Slice some of the lampascioni thinly and place it on the salad. Add the parsley, a drizzle of olive oil and some extra pepper just before serving.
Tags:
italy
italian
puglia
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