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Chicory, raisin & pine nut salad

Chicory, raisin & pine nut salad

Grilling or roasting chicory draws out a wonderfully nutty, toasted flavour. Team it with a sweet-and-sour dressing inspired by Sicilian agrodolce and you’ve got a dream winter salad – a treat alongside roast pork or steak.

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Gluten freeHealthy3 plant varieties
  • Serves4
  • CourseSide
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins
  • Pluscooling

Ingredients

  • 2 x 120g red chicorry, cut into quarters
  • 4 tbsp olive oil
  • 2 clove/s garlic, unpeeled and bashed
  • 30g pine nuts
  • 30g raisins
  • 2 sprig/s thyme, leaves picked
  • 2 tbsp clear honey
  • 3 tbsp sherry vinegar
  • ¼ x 25g flat leaf parsley, leaves roughly chopped

Method

  1. Set a griddle pan over a high heat and give it a few minutes to get very hot. Brush the chicory with 1 tbsp oil, then arrange, cut-side down, in the pan. Cook for a few minutes on all sides until you have griddle marks, then transfer to a large serving platter.

  2. Meanwhile, set a small, nonstick frying pan over a medium-low heat. Add the remaining 3 tbsp oil with the garlic, pine nuts, raisins and thyme leaves. Fry gently until cut into quarters the garlic turns light golden, then add the honey and give it a minute to completely warm through. Pour the vinegar into the pan, mix well, then turn up the heat. As soon as it starts to bubble, remove from the heat.

  3. Carefully discard the garlic, then pour the dressing over the chicory and toss everything together; season. Leave to cool (about 30 minutes), then scatter over thechopped parsley and serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,046kJ/ 252kcals

Fat

19g

Saturated Fat

2.5g

Carbohydrates

16g

Sugars

14.1g

Fibre

2.7g

Protein

2.1g

Salt

0.01g

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