We love these crispy, bitter winter greens to get us through the colder months. Try this rich and nutty salad on its own or as a side to just about any main dish.
400g assorted bitter chicories (endive, tardivo, treviso etc.)
80ml mushroom vinaigrette
25 hazelnuts, blanched, roasted, chopped
10g chives, minced
Black pepper, toasted and freshly ground
15g basil leaves
For the mushroom vinaigrette
40ml Smoked Mushroom Garum
45ml Cep Oil
30ml Whisky Vinegar
Sea salt, to taste
Combine all ingredients in a mixing bowl and stir well. Season to taste with salt.
Add the chicory leaves to a large salad bowl. If the leaves are larger than bite size, cut, or tear them into smaller pieces.
Add the vinaigrette, hazelnuts and chives to the bowl and toss well to combine. Season with salt and pepper.
Arrange the dressed salad on a beautiful large plate, top it with fresh basil leaves and serve immediately.