Salad with chicory
Instructions
Peel the chicory, wash them and cut coarsely.
Clean, wash and chop the chicory with your hands.
Put the eggs in a saucepan with cold water.
Bring to the boil and calculated from that time 10 minutes.
Cool the eggs under running water and Peel.
Cut each egg in 4 segments.
Peel and slice the garlic, put it in a pan with 5 tablespoons of oil and let Brown.
Add the chilli and anchovies, let them melt, stir with a wooden spoon and turn off the heat.
Place the chicory and radicchio in a salad bowl and serve immediately with anchovy oil hot.
Stir, add the eggs and serve.
Ingredients and dosing for 4 persons
- 600 g of puntarelle
- 200 g of radicchio di chioggia
- 4 eggs
- 2 cloves of garlic
- 4 anchovy fillets in olive oil
- 5 tablespoons of olive oil
- Salt
- Chili powder