A beloved meze of Aegean coastal villages made by boiling radika, known for its bitter, distinctive flavor, and combining it with garlicky olive oil. Served cold, this recipe adds a fresh touch to the table with lemon wedges.
Boil the chicory in plenty of water to blanch it, then drain. Note: do not extend the blanching time, as the leaves may soften too much and fall apart.
Sauté the crushed garlic in olive oil over low heat for a few seconds.
Toss the blanched chicory with the garlicky olive oil, add salt, and set aside to cool.
Serve cold with lemon slices.
Important: Use plenty of water when boiling chicory, some of its bitterness stays in the boiling water. Caution: Don't extend the boiling time, the leaves may soften too much and fall apart. Allergen: contains no common allergen.
If you shock the chicory in ice water after blanching, its color stays vivid and its bitterness is reduced slightly as well.
Admin DadaGastro · verified in test kitchenElimde yoktu, şekeri pekmezle değiştirdim, tatlı bir dokunuş kattı. Şekersiz versiyonu için tatlandırıcı denedim, tadı çok değişmedi.
Ölçüleri gram cinsinden verseniz daha net olur, bardak ölçüsü bende farklı çıktı.
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