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Chicory with lemon and wild olives

You'll need

1 bunch of young chicory, trimmed, larger leaves sliced widthways 4 anchovy fillets, finely chopped 1 clove of garlic, finely chopped 60 ml (¼ cup) extra-virgin olive oil 2 tbsp orange juice 1 tbsp aged white-wine vinegar 1 lemon, peeled and thinly sliced 180 gm (1 cup) wild olives


  • 01
  • Remove stalks from chicory, thinly slice and place in iced water until crisp (4-5 minutes).
  • 02
  • Combine anchovy, garlic, oil, orange juice and vinegar in a small bowl and whisk to combine. Season to taste with a pinch of white sugar and freshly ground black pepper.
  • 03
  • To serve, arrange the chicory and lemon on a platter, scatter with wild olives and drizzle over dressing. Serve immediately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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