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I FIRST tasted chicory (also called Belgian endive or witlof in Australasia) as a student visiting Normandy, where it was served poached on a delicious buckwheat crepe with a soft-centred fried egg. I couldn't wait to experiment with this peppery vegetable back home and am always delighted when it comes back into season. Chicory is one of the few members of the lettuce family that cooks well, although its distinctive, bitter taste makes it an exciting raw ingredient too. Its leaves become bitter when exposed to light so it's best to eat chicory on the day of purchase or wrap it in paper and store in a dark spot.
Linda Tubby's salad of chicory leaves and blue cheese Serves 4 200g blue cheese such as Spanish Cabrales or Picon, or French Roquefort Six tbsp single cream Six heads of chicory (Belgian endive) or other crisp lettuce Three tbsp shelled walnuts, toasted in a dry frying pan and roughly broken 1/4 tsp hot paprika (pimenton picante) Put 150g blue cheese in a salad bowl, then add the cream little by little, mixing to a smooth sauce.
Trim the bases from the chicory. Either cut them in half lengthways or separate the leaves. Add to the bowl of dressing. Sprinkle with the toasted walnuts and crumble the remaining cheese over the top. Dust with paprika and serve.
Recipe taken from 'Spanish Country Kitchen' published by Ryland, Peters & Small
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YOU ARE HERE: 19 March 2007 / tribune.ie / 2006 / 02 / 05
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