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