Chargrilled Rosemary Endive Salad

1. 1

   Heat a griddle pan on high heat.

2. 2

   Cut the chicory in half, lengthwise.

3. 3

   Once the pan is very hot, place the chicory on the pan and leave to grill, turn after approximately 7 minutes or when they are beginning to soften and have griddle marks.

4. 4

   In a medium wooden salad bowl or chopping board, mix the olive oil, crushed garlic and three quarters of the chopped rosemary.

5. 5

   Once the chicory pieces are chargrilled on both sides, cut them into three or four pieces and add to the olive oil, garlic and rosemary mixture.

6. 6

   Toss the chicory with the mixture and add the balsamic vinegar, salt, pepper and chilli flakes.

7. 7

   Serve in the bowl or in the center of the wooden chopping board. Sprinkle with the remaining rosemary for decoration. Taste and add a little more of any of the ingredients if needed.

8. 8

   Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.