Fried Chicory: Cicorie Fritte

1. 1

   Bring 6 quarts of water to a boil and add 2 tablespoons salt.

2. 2

   Drop the chicory into the water and cook until tender, about 4 to 5 minutes.

3. 3

   Remove and refresh the chicory in a cold water bath.

4. 4

   Drain well on paper towels.

5. 5

   In a 12 to 14-inch saute pan, heat the olive oil until smoking.

6. 6

   Saute the chicory, still in bunches, until browned and crispy.

7. 7

   Remove to paper towels and season with salt and lemon zest.

* Per serving · 4 servings · Values may vary.

No additional tips available.