Insalata di Cicoria Belga con Olio al Tartufo

Name: Insalata di Cicoria Belga con Olio al Tartufo (Belgian Chicory Salad with Truffle Oil)
Cuisine: Italian
Ingredients: 2 tbsp extra virgin olive oil; ½ tsp truffle oil; 4 heads Belgian chicory; 30 g summer truffle, thinly sliced (optional); salt and pepper; 2 tbsp balsamic vinegar; salt and pepper

Belgian Chicory Salad with Truffle Oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“I tend not to use too much truffle oil because it is very intense, preferring to eat the real thing in season, but to counteract the slight bitterness of the chicory, the truffle oil is very good here. This salad can be served as a starter, but also makes a wonderful side dish to roast beef or fillet steak.”

Ingredients

4 heads Belgian chicory
30 g summer truffle, thinly sliced (optional)

Europe
Italy
Belgium
Starter
Side dish
Vegan
Gluten-free

Method

Trim off and discard the root ends of the chicory. Cut the white leaves into small strips and place in a bowl.

For the dressing, combine the olive oil, truffle oil, vinegar, a little salt and plenty of pepper in a small bowl and mix together well. Pour into the bowl with the chicory and toss together. Serve topped with the summer truffle slices, if using.