Stefano balances the bitterness of chicory with a salty, garlicky dressing made from anchovies, garlic, lemon and olive oil.
- 1 bunch chicory (white parts only)
- 2-3 cloves garlic
- 6 anchovy fillets
- 2 tbsp extra-virgin olive oil
- ½ lemon, juiced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Wash and thinly slice the white part of the chicory into thin matchsticks. Place into cold iced water while you make the dressing.
- In a mortar and pestle, add garlic and anchovies and pound until it is a thick paste. Add a dash of olive oil if you need to help it along.
- Drain the chicory and place in a serving bowl. Add olive oil, anchovy paste and a squeeze of lemon juice, then toss through until combined. Dress with extra lemon juice to taste.
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