Home > Recipes > Winter salad recipes > Chargrilled chicory and cabbage salad

Chargrilled chicory and cabbage salad

By: Tristan Welch

Published: 6 Feb 20
Updated: 18 Mar 24

Tristan Welch’s slightly chargrilled chicory and cabbage salad makes a simple and rustic side dish, served with a delightfully sharp dressing for extra flavour.

If you’re wondering what else to do with chicory, take a look at this pear and chicory salad with walnuts and blue cheese recipe.

Easy
January 2020

Test kitchen approved

Serves 6
Hands-on time 8 min

Tristan Welch’s slightly chargrilled chicory and cabbage salad makes a simple and rustic side dish, served with a delightfully sharp dressing for extra flavour.

If you’re wondering what else to do with chicory, take a look at this pear and chicory salad with walnuts and blue cheese recipe.

Vegan recipes

Nutrition: For 6

Calories: 90kcals
Fat: 6.1g (0.9g saturated)
Protein: 1.8g
Carbohydrates: 5.3g (4g sugars)
Fibre: 3.7g
Salt: trace salt

Save recipe

Save

Save recipe Print

Rate

Ingredients

3 tbsp olive oil
1 tbsp cider vinegar
1 small savoy cabbage, cut into thin wedges
4 heads chicory (2 red and 2 yellow), quartered

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Heat a griddle or frying pan to medium-high. Mix the oil and vinegar with some salt and pepper (see tip).
In a bowl, toss the cabbage and chicory with most of the dressing. Cook in the hot pan for 2-3 minutes on each side until browned and tender. Put on a serving plate and drizzle with the remaining dressing.

Recipe from January 2020 Issue

Nutrition

Nutrition: per serving

Calories: 90kcals
Fat: 6.1g (0.9g saturated)
Protein: 1.8g
Carbohydrates: 5.3g (4g sugars)
Fibre: 3.7g
Salt: trace salt

delicious. tips

Tristan makes this dressing in a jar. Pour the ingredients into a medium jar, seal well, then shake vigorously to emulsify.
The dressing will keep covered and chilled for up to a week.