Jamie Magazine
By Jamie Oliver
15 mins
Not Too Tricky
serves 8
About the recipe
“My Dad used chicory to make stuff look good all the time at the pub, but I never really saw anyone eat it,” says Jamie. “It makes such an exciting salad though.”
Recipe From
Ingredients
3 red endive or chicory
3 white endive or chicory
100g shelled walnuts
1 tablespoon runny honey
½ a clove of garlic
1 quality anchovy
150g fat-free natural yoghurt
extra virgin olive oil
½ a lemon
a few sprigs of fresh tarragon, chervil and flat-leaf parsley
1 green apple
Method
- Snap the chicory or endive leaves apart, wash well, then spin dry.
- Toast the walnuts in a pan on a medium heat until turning golden, then add the honey to the pan and give it a shake so they get evenly coated.
- Remove from the heat and set aside to cool.
- For the dressing, peel the garlic and chop as finely as you can along with the anchovy.
- Put in a bowl with a good pinch of sea salt and black pepper, the yoghurt, a generous drizzle of oil and the lemon juice.
- Taste to check the seasoning, then pick and finely chop the herbs and add them too.
- Cut the apple into matchsticks, and toss through the dressing with the endive and cooled walnuts.
Tags