UKTV recipes
Frank Bordoni
Frank Bordoni from Great Food Live
The astringent nature of chicory leaves adds bite to a simple salad, in this recipe by Frank Bordoni

 

Endive salad with mustard vinaigrette

Method
 
1. In a large bowl, whisk the mustard with the vinegar and honey before gradually pouring in the oil. Season with salt and pepper.

2. Wash and trim the chicory, removing any brown or damaged leaves. Toss with the dressing and serve straight away.

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easy
 
Serves: 4
quickcook
Prep: 10 min
 
 

Ingredients

 2 tbsp grain mustard, preferably pommery
25ml white wine vinegar
1/2 tsp Honey
150ml Olive oil
8 Chicory
pinch salt and pepper

 

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