Chicory Endive Fritte (Torzelli)

• 8 sm. chicory heads, still in each bunch (or substitute sm. frisee)
• 1/2 cup virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 2 lemons, zest of

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

chicory heads, virgin olive oil, kosher salt, freshly ground black pepper, lemons

Taken from www.foodgeeks.com/recipes/5233 (may not work)