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    Red Chicory with Anchovy and Lemon Dressing

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    Red Chicory with Anchovy and Lemon Dressing

    This is a simple, gutsy salad. Chicory gives out lots of liquid once it’s dressed, especially in the company of anchovies, so serve it as soon as you can after you’ve tossed it. The sharp dressing is also good with leafier types of chicory and endive.

    • Total time: 20 minutes 20 minutes

    Serves: 4

    Ingredients

    • 1 lemon, finely grated zest, plus 2 tbsp juice
    • 6 anchovy fillets, finely chopped
    • 1 red chilli, finely chopped
    • 9 tbsp extra virgin olive oil
    • 750g red chicory heads, bases trimmed
    • 10g flat-leaf parsley, coarsely chopped

    Method

    1. Whisk together the lemon zest and juice, anchovies, chilli and a little salt, then whisk in the oil. Halve the chicory heads and separate the leaves. Place in a salad bowl, pour over the dressing and toss; scatter over the parsley.

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    Drinks recommendation

    Try a fresh white, which suits Mediterranean flavours.

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