This colourful combination of grilled chicory in an orange juice and wholegrain mustard dressing, mixed with sliced beet, can be served either warm or cold with roast or cold cuts of meat.
ingredients
serves: 4
4 large heads of white chicory, each about 5 1/2 - 6 ounce
4 tablespoons olive oil
1/2 pound cooked beet
1 orange
3 tablespoons good-quality mayonnaise
2 teaspoons wholegrain mustard
method
1. Preheat the grill. Rinse and dry the chicory then trim the heads and remove any damaged outer leaves. Cut the heads of chicory in half, lengthways.
2. Put the halves on the grill rack, cut sides down, brush with some of the olive oil and grill for 5 minutes, about 4 inch away from the heat. Turn them over, brush with the remaining olive oil and grill for 3 minutes more until the edges begin to char.
3. Meanwhile, slice the beet into thin discs and set them aside.
4. To make the orange and mustard dressing, squeeze 1 tablespoon of juice from the orange and stir it into the mayonnaise, then stir in the wholegrain mustard.
5. Remove the chicory from the grill. Arrange it, cut sides up, round a serving dish, like the spokes of a wheel. Spoon the orange and mustard dressing on top and lay the sliced beet in between.
