Chicory Salad with Walnuts and Croutons
|Chicory heads/Belgian endive||2|
|Olive oil spray||1|
|Garlic||1 Clove (5 gm), diced|
|Country bread slices||1 , cut into croutons|
|Walnut oil||1⁄2 Tablespoon|
|Walnuts||4 , roughly chopped|
|Aged sherry vinegar||1 Tablespoon|
|Freshly ground black pepper||To Taste|
|Chopped chives||2 Tablespoon|
Separate the leaves from the chicory, and wash if necessary.
Retaining a dozen larger whole leaves, shred the remainder, then set aside.
Lightly spray a frying pan with olive oil.
Heat, then add the garlic and the croutons and fry until golden.
Add the shredded chicory, walnut oil and walnuts.
Cook for 1 minute and then add the sherry vinegar.
Season with black pepper to taste.
Arrange 6 whole chicory leaves around each plate and place the warm chicory salad in the centre.