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    Grilled chicory with hazelnut dressing

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    Grilled chicory with hazelnut dressing

    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes

    Serves: 4


    4 red chicory bulbs, halved lengthways
    2 tbsp olive oil, plus extra for brushing
    4 tbsp fresh orange juice (from about 1 orange)
    2 tsp balsamic vinegar
    ~30g blanched hazelnuts, toasted and finely chopped
    1 rosemary sprig, leaves picked and finely chopped
    1 red chilli, deseeded and finely chopped
    50g roquefort, crumbled 


    1. Preheat a griddle pan over a medium high heat. Brush the chicory with a little oil and season. Griddle for 8-10 minutes or until tender and nicely charred.

    2. Meanwhile, whisk together the olive oil, orange juice and vinegar. Stir in the hazelnuts, rosemary and chilli; season. Transfer the cooked chicory to a platter and spoon over the dressing. Serve scattered with the roquefort. SF 

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    This recipe first appeared in the Harvest section of Waitrose Food, February 2017 issue. Download the Waitose Food app for the full issue


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