Lentil, Cumin and Pumpkin Soup - Recipe by Alison Wright
Yellow and orange vegetables are high in nutrients, which help support our immune system. Add in som...
1 large or 2 small heads (about 200g) white chicory
2 heads (about 300g) red chicory, or small red radicchio
Leaves from 6–8 stems flat-leaf parsley, roughly chopped
50g tinned anchovies in oil, finely chopped
1/4 garlic clove, crushed
1 Tbs red wine vinegar
1 Tbs fish sauce
4 Tbs extra-virgin olive oil
1 tsp golden caster sugar
Sea salt and freshly ground black pepper
Separate the chicory leaves, trimming the bases as needed. Cut the largest 5 or 6 outer leaves in half lengthways and keep the remaining leaves whole. Chop the tightly packed cores finely. Fill a large bowl or sink with cold water and put the leaves in for a few minutes (this ensures they are crisp and refreshing).
Remove from the water and spread out to drain and dry fully on a clean tea towel. Fill a salad bowl or platter with the leaves and sprinkle the parsley leaves over the top.
Make the dressing by whisking the remaining ingredients together (including the oil the anchovies came in) until emulsified. When ready to eat, dress the salad, ensuring all the leaves are well coated.
Credits: Recipes and images from On the Side by Ed Smith, Published by Bloomsbury, RRP $39.99.
Photo Credits: Recipes and images from On the Side by Ed Smith, Published by Bloomsbury, RRP $39.99.