| 2 heads chicory |
|
1. Wash the chicory and wipe it
dry. Remove any damaged outer leaves and trim the root end. |
| 3 tablespoons lemon juice |
|
Using a sharp knife, cut
a small wedge out
of the
bitter root
end and discard. |
| 2 large beef
tomatoes |
|
2. Halve the
chicory heads lengthways and sprinkle them with a little lemon juice. |
| 1 large seedless mandarin |
|
3. Peel and
quarter the tomatoes. Remove the seeds, then dice the flesh. Carefully
peel the |
| 5 stuffed green olives |
|
mandarin and divide it
into segments. |
| 1 teaspoon maple syrup |
|
4. Slice the
olives. Mix the remaining lemon juice with the seasoning, maple syrup
and oil, |
| 3 tablespoons oil |
|
then mix these
ingredients with the diced tomato, mandarin segments and sliced olives. |
| salt and freshly milled
black pepper |
|
5. Cover the bowl and leave to stand for 10 minutes before transferring the
sauce to the chicory |
| |
|
halves and serving.
Serves 4. |
| |
|
6. Serve with:
white toast and chilled butter. |
| |
|
|
