Clean the chicory, cut out a conical shape at the bottom end, place the cobs in tap water for 60 minutes so that the bitter substances can be extracted. Split the chicory cobs lengthwise into quarters or eighths (according to size), peel and dice the tomatoes to taste, cut the cheese into cubes or strips, cut the eggs into eighths. Put these ingredients in a salad bowl. Arrange the chicory pieces decoratively.
Mix vinegar with juice of one lemon, oil and spices. Pour the sauce over the dressed lettuce. Leave to cool for 30 minutes before serving.
Info: In Belgium, chicory salad is served at almost every meal – simply dressed with vinegar and oil, with a homemade sauce or with a ready-made dressing from the bottle.
Chicory, closely related to coffee chicory, has only been current for a few decades – or otherwise sophisticatedly said as current, because the green stuff was already known to the Greeks and Romans for salad purposes and as a remedy. Around Brussels, many small farmers live exclusively from the cultivation of chicory.
Tip: Always use aromatic spices to refine your dishes!
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