Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
- 4 heads of chicory, about 150 g each, trimmed and halved lengthways
- 2tablespoons olive oil
- 125grams Parmesan cheese, coarsely grated
- 1teaspoons parsley, chopped
- 200grams flat leaf parsley
- 50grams pine nuts, toasted
- 2 pickled gherkins
- 8 pitted green olives
- 1 cloves garlic, chopped
- 1tablespoons lemon juice
- 2/3 cup olive oil
- 1 pinch salt
- 1 pinch pepper
Method
Step 1 of 3
Coarsely purée all the ingredients for the salsa verde, except the oil, in a food processor or blender. With the motor still running, gradually trickle in the oil to make a creamy paste. Transfer to a serving dish, cover and set aside. (The salsa will keep for up to 1 week in the refrigerator.)
Step 2 of 3
Heat the grill on the hottest setting. Arrange the chicory halves on the grill rack, cut-sides down, brush with some of the oil and cook under the grill for 5 minutes. Turn the chicory halves over, brush with the remaining oil and sprinkle the Parmesan over the top. Cook for a further 4 minutes or until the cheese has melted and the edges of the chicory begin to char.
Step 3 of 3
Transfer the chicory to plates and garnish with chopped parsley. Add a little salsa verde to each plate and serve immediately, offering the remaining salsa verde separately. Toasted ciabatta bread is a good accompaniment.
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