Chicory with lemon and wild olives


  • Serves 4 people

  • 1 bunch of young chicory, trimmed, larger leaves sliced widthways
  • 4 anchovy fillets, finely chopped
  • 1 clove of garlic, finely chopped
  • 60 ml (¼ cup) extra-virgin olive oil
  • 2 tbsp orange juice
  • 1 tbsp aged white-wine vinegar
  • 1 lemon, peeled and thinly sliced
  • 180 gm (1 cup) wild olives
01   Remove stalks from chicory, thinly slice and place in iced water until crisp (4-5 minutes).
02   Combine anchovy, garlic, oil, orange juice and vinegar in a small bowl and whisk to combine. Season to taste with a pinch of white sugar and freshly ground black pepper.
03   To serve, arrange the chicory and lemon on a platter, scatter with wild olives and drizzle over dressing. Serve immediately.
View Full Site