Author Notes
One of my guilty foodie pleasures is Jamie Oliver. I can sit and watch his television show, Jamie's 30 minute meals for hours a day. This recipe is adapted from Jamie and has been a favorite in my household since the first time I tried it. The reason I love making it so much is because it reminds me of being in the country-side, I live in the middle of a busy city and we have a large rosemary plant on our balcony. It's amazing to be able to use homegrown herbs! —Emanuelle Lee
Ingredients
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4 pieces
Chicory (endive)
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1.5 sprigs
Fresh Rosemary, finely chopped (removed from stems)
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2.5 tablespoons
Olive Oil
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2 tablespoons
Balsamic Vinegar
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1 pinch
Sea Salt and Pepper
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1 pinch
Dried Chilli Flakes (optional)
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2
Garlic cloves, crushed
Directions
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Heat a griddle pan on high heat.
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Cut the chicory in half, lengthwise.
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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.
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In a medium wooden salad bowl or chopping board, mix the olive oil, crushed garlic and three quarters of the chopped rosemary.
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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.
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Toss the chicory with the mixture and add the balsamic vinegar, salt, pepper and chilli flakes.
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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.
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Enjoy!
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