Browse All Recipes

Chicory with lemon and wild olives

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

By Lisa Featherby
  • 10 mins preparation
  • Serves 4
  • Print
Chicory with lemon and wild olives


  • 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


  • 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.
  • Author: Lisa Featherby