Name: Chicory with lemon and wild olives
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 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

Chicory with lemon and wild olives

Australian Gourmet Traveller Italian starter recipe for chicory with lemon and wild olives

Ingredients

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

Method

Main

1.Remove stalks from chicory, thinly slice and place in iced water until crisp (4-5 minutes).

2.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.

3.To serve, arrange the chicory and lemon on a platter, scatter with wild olives and drizzle over dressing. Serve immediately.

Recipe / styling by Lisa Featherby

Styling by Geraldine Muñoz