SALADS

· FROM DELICIOUS

I found this recipe in a delicious magazine (July 2007) that my friend Anika gave me when she moved away. I was reading the magazine in bed one night and oohhing and ahhing over lots of great looking recipes, but so far have only made this one. I even made it twice in one week.. partly because the first time I only made half a batch and had chicory leftover, but mostly because it was good!

Although I found this recipe in a magazine, it is actually Angela Hartnett’s recipe from her cookbook, Angela Hartnett’s Cucina: Three Generations of Italian Family Cooking.

I couldn’t find golden raisins in the shops, so I used sultanas instead. I also substituted curly parsley because that’s what I had on hand.

Serves 4 as a starter. Ready in 25 minutes.

Adding nuts and dried fruit to salads makes them more interesting and, here, the sweetness of the raisins offsets the bitter chicory. Dress the beans while they’re warm so they take on the flavours of the dressing.

METHOD

DIAGRAM

1. Soak the raisins in warm water for 15 minutes. Drain and set aside.

2. Meanwhile, bring a pan of water to the boil. Add the beans and cook for 4 minutes. Drain and plunge into iced water, then drain again.

3. Halve the chicory lengthways and separate the leaves. Toss in a bowl with the raisins, beans and parsley.

4. In a separate bowl, whisk the vinaigrette with the mustard. Add just enough to the salad to coat. Season and serve immediately — it won’t keep in the fridge.

For the vinaigrette: put the red wine vinegar in a bowl, season well with sea salt and pepper, and mix until the salt has dissolved. Add the olive oil and whisk together.