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
pieces Chicory (endive)
sprigs Fresh Rosemary, finely chopped (removed from stems)
tablespoons Olive Oil
tablespoons Balsamic Vinegar
pinch Sea Salt and Pepper
pinch Dried Chilli Flakes (optional)
Garlic cloves, crushed
- Heat a griddle pan on high heat.
- Cut the chicory in half, lengthwise.
- 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.
- In a medium wooden salad bowl or chopping board, mix the olive oil, crushed garlic and three quarters of the chopped rosemary.
- 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.
- Toss the chicory with the mixture and add the balsamic vinegar, salt, pepper and chilli flakes.
- 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.