Salads Recipes - Chicory Salad Recipe

Ingredients

Serve 4

• 2 chicory heads

• 4 tablespoons olive oil

• 125 g/4 oz pancetta, finely diced

• 125 g/4 oz hard pecorino cheese, grated

• 1 tablespoon lemon juice

• pepper

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Method:

1. Separate the chicory leaves and wash and dry them carefully. Arrange them, rounded-side down, on a large serving platter.

2. Heat 1 tablespoon of the oil in a nonstick frying pan, add the pancetta and cook over a low heat until the fat runs.

3. Increase the heat to moderate and cook, stirring constantly, until the pancetta begins to color and crisp.

4. Remove the pan from the heat and, using a slotted spoon, transfer the pancetta to kitchen paper to drain.

5. Sprinkle the pancetta inside the chicory leaves, then sprinkle over the pecorino and pepper to taste.

6. Add the remaining oil and the lemon juice to the pan juices and return the pan to a medium heat. Stir until sizzling, then drizzle over the chicory and serve immediately.