Meals and Courses

  • 2 chicory heads, white and red if possible, about 175 g (6 oz) in total
  • 3 baby cos lettuce hearts
  • 50 g (2 oz) Gorgonzola cheese
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons Mayonnaise (see page 12)
  • 2 tablespoons soured cream
  • 3 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 2 tablespoons lemon juice
  • salt and pepper

Slice the base of the chicory heads and the lettuces and carefully remove the individual leaves. Put the leaves in a large salad bowl.

Make the dressing by whisking together all the ingredients. Season to taste with salt and pepper.

Add the dressing to the lettuce and chicory leaves, toss briefly to mix and serve.

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