Chargrilled Chicory with Bacon
A simple side dish of chargrilled chicory/endive and bacon lardons drizzled with balsamic vinegar.
Ingredients
Main Ingredients
Method
Halve the chicory lengthways, drizzle over a little olive oil and season with salt and pepper.
Tip: Make sure you don't cut the root at the bottom so the the chicory holds together during cooking
Heat the grill/bbq or griddle pan and cook until nicely charred.
In a frying pan, fry the bacon lardons (or bacon pieces) until crispy and golden brown.
Drizzle a good amount of balsamic vinegar and olive oil over the top the chicory/endives and scatter over the crispy bacon pieces. Great as a side for chargrilled chicken or pork.
Notes and Information
What does chicory/endive taste like?
Chicory or endive is quite bitter, with an almost nutty flavour and is commonly used as a coffee substitute. This dish balances out the bitterness with a the saltiness of the bacon and acidity and sweetness of balsamic vinegar. If you find the chicory a little too bitter, you can try adding something creamy like goats cheese or butter, or a little more oil and balsamic vinegar.
What would go well with this chicory/endive dish?
Chargrilled chicken or pork would go well with this chicory dish as well as any pan-fried white fish. You could also serve as a side to a rich creamy pasta such as carbonara, as the bitterness of chicory cuts through the richness of creamy sauces.
What does "a good drizzle" mean?
When writing these types of recipes it can be difficult to give exact quantities as so much is down to personal taste, but I would put a good drizzle at around 1 tbsp. If you're unsure start by drizzling a little over first, then taste to see if it needs a bit more.
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