Special Diet

  • 4 heads of chicory, about 150 g (5 oz) each, trimmed and halved lengthways
  • 2 tablespoons olive oil
  • 125 g (4 oz) Parmesan cheese, coarsely grated
  • chopped parsley, to garnish
  • 200 g (7 oz) flat leaf parsley
  • 50 g (2 oz) pine nuts, toasted
  • 2 pickled gherkins
  • 8 pitted green olives
  • 1 garlic clove, chopped
  • 1 tablespoon lemon juice
  • 150 ml (¼ pint) olive oil
  • salt and pepper

Coarsely purée all the ingredients for the salsa verde, except the oil, in a food processor or blender. With the motor still running, gradually trickle in the oil to make a creamy paste. Transfer to a serving dish, cover and set aside. (The salsa will keep for up to 1 week in the refrigerator.)

Heat the grill on the hottest setting. Arrange the chicory halves on the grill rack, cut-sides down, brush with some of the oil and cook under the grill for 5 minutes. Turn the chicory halves over, brush with the remaining oil and sprinkle the Parmesan over the top. Cook for a further 4 minutes or until the cheese has melted and the edges of the chicory begin to char.

Transfer the chicory to plates and garnish with chopped parsley. Add a little salsa verde to each plate and serve immediately, offering the remaining salsa verde separately. Toasted ciabatta bread is a good accompaniment.

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