Sweet Balsamic, Grilled Fennel and Chicory Salad
I love this dressing and it pretty much works with any sturdy salad or veg you care to think of. The sweet balsamic with a citrus pop and mellow sweet heat from the chilli against the flame-tamed bitterness of the chicory and fennel is more than welcome here.
fresh rosemary a sprig, leaves picked and chopped
red chillies 2, deseeded and finely chopped
balsamic vinegar 2 tbsp
orange juice of ½
extra virgin olive oil 2 tbsp
sea salt and freshly ground black pepper
red chicory 8 heads (or 4 small radicchio)
fennel 2 heads, trimmed and thinly sliced
Put the chopped rosemary into a bowl with the chillies, balsamic vinegar, orange juice, oil and salt and pepper. Then give everything a good mix.
Heat a griddle pan until smoking hot and griddle the chicory or radicchio and the fennel slices on all sides, until charred and just soft. Toss the chicory and fennel in the dressing and serve immediately.
Photograph: Jean Cazals for Observer Food Monthly