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Categories:Viewed: 50 - Published at: 8 years ago
Ingredients
- 8 sm. chicory heads, still in each bunch (or substitute sm. frisee)
- 1/2 cup virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 2 lemons, zest of
Method
- Bring 6 quarts water to boil and add 2 tbsp.
- salt.
- Drop chicory into water and cook until tender, 4 to 5 minutes.
- Remove and refresh in cold water bath.
- Drain well on towels.
- In a 12- to 14-inch saute pan, heat olive oil until smoking.
- Fry chicory, still in bunches, until quite brown and crispy.
- Remove to paper towels and season with salt, pepper and lemon zest.
