Fried Chicory: Cicorie Fritte

• 8 small heads chicory, still in bunches
• 3/4 cup extra-virgin olive oil
• Sea salt
• Freshly ground black pepper
• 2 lemons, zested

1. Bring 6 quarts of water to a boil and add 2 tablespoons salt.
2. Drop the chicory into the water and cook until tender, about 4 to 5 minutes.
3. Remove and refresh the chicory in a cold water bath.
4. Drain well on paper towels.
5. In a 12 to 14-inch saute pan, heat the olive oil until smoking.
6. Saute the chicory, still in bunches, until browned and crispy.
7. Remove to paper towels and season with salt and lemon zest.

still, extravirgin olive oil, salt, freshly ground black pepper, lemons

Taken from www.foodnetwork.com/recipes/mario-batali/fried-chicory-cicorie-fritte-recipe.html (may not work)