Chargrilled Chicory

• 2 heads Red Chicory
• 2 heads White Chicory
• 2 Tablespoons Olive Oil
• 1 sprig Thyme
• 1/2 Lemon, Juiced
• 2 Tablespoons Balsamic Vinegar
• Salt And Pepper To Season
• Fresh Parmesan Shavings, As Desired

1. 1.
2. Cut your chicory heads in half lengthwise.
3. 2.
4. Brush a griddle pan with a bit of the oil and put on a medium heat.
5. 3.
6. When the pan is hot place the chicory into the pan cut side down and also add the thyme sprig.
7. Cook for about 5 minutes until the chicory softens and you get nice charred lines.
8. Turn over the chicory and cook for about 3 minutes.
9. You probably wont fit all the chicory in one pan so cook in batches.
10. 4.
11. Place the chicory on a plate and drizzle with olive oil, lemon juice and balsamic vinegar.
12. Season with salt and pepper and top off with some Parmesan shavings and thyme leaves.

red chicory, white chicory, olive oil, thyme, lemon, balsamic vinegar, salt, fresh parmesan shavings

Taken from tastykitchen.com/recipes/appetizers-and-snacks/chargrilled-chicory/ (may not work)