Chicory salad
Chicory and mustard salad
Reading my previous post regarding the chicory and mustard salad, I can’t quite believe how optimistic I sounded regarding daily life at the moment, because – at the time of writing – I have *the* worst flu imaginable! I seriously feel like rubbish at the moment – complete with sore throat and runny nose. It seems I’m not suffering alone, because half of the staff and nearly all of the children at my school are fellow patients. It’s even worse, because Chris is going down to Devon for the weekend to see his family (I was too scared to ask the deputy head for the time off!) and so I am suffering all by myself. In fact, Chris is leaving on Sunday, so he’ll have just enough time to partake in this wonderful meal before jetting off and leaving me with all of the washing up! Apart from my rubbish flu, I am still getting on really well at school. The children are still as lovely as ever, and I’m still revelling in the novelty of my first class. We’re putting on the Harvest Festival soon, and I’m going to spend Sunday afternoon editing the script! Auditions are on Monday, so watch this space, because I’m sure there’ll be all the drama and tears of “The X Factor” (and how much of a guilty pleasure is *that* at the moment?! I am enjoying it nearly as much as I did “Britain’s Got Talent” in the spring! I know I shouldn’t get sucked in, but I just can’t help it!).
Another thing I realised when reading my last post (and I *do* read my previous posts sometimes when I’m browsing the internet with no real purpose), was that I made a big deal about starting a new section – the “chicory section.” Looking at the index now though, I realise that the whole section only consists of two recipes! So, this will be the second - and concurrently the last - recipe in the chicory section. That doesn’t mean to say that I won’t enjoy this section though. Already, I have discovered that I prefer red chicory over the more usual blonde variety. And this is a massive discovery, because - as I said in the last post – I do actually eat chicory rather a lot as part of a dressed salad. I also have a great recipe now for a different – and (If I’m being honest) better – dressing for chicory. I just loved that chicory salad and have great memories of the whole meal from last week. I am certainly going to make this salad again and again and, in fact, I will bring it out the very next time I make a salad. If truth be told, chicory or no chicory, the dressing alone could be used to dress any salad leaves. I can imagine that the sharp creaminess would work particularly well with a more leafy bitterness, such as that provided by rocket or watercress. I should also mention now, that the whole meal from last week was glorious. Chris used that recipe for chicken drumsticks and wings with orange tomato glaze from “Apples for Jam” the very next day with some leftover chicken thighs. Even though all this is true, it would indeed be nice to come across another dependable recipe for a dressed chicory salad. I hope that this recipe offers such a method. It will certainly be interesting to think about which I prefer when writing our favourites at the end of this post.
If this recipe seems pretty familiar, then that is because it actually is. For the “anchovy” section, I made a recipe for “anchovy dressing,” which appears on the same page in HTE as this recipe (p393). Basically, the two recipes are variations on the same theme. The anchovy dressing previously made, is Nigella’s suggestion for elevating the salad to a first-course and consisted of anchovy fillets, thyme, lemon juice and EVOO. This recipe is different, and appears as the salad accompaniment to Nigella’s onion tart and consists of anchovy essence, lemon juice, EVOO and honey – yum! At the time of first making this salad, I hadn’t just released myself from a very low calorie diet and so was in the position to have genuine food preferences and aversions, and didn’t like anything with anchovies listed as an ingredient. Even though that was undeniably the case, I remember actually feeling as though the salad was winning me around to anchovies as an ingredient. And that was before the diet-related torture, during which time I craved anchovies as though they had gone out of fashion! I can only imagine that at this time in my life, I will love this salad and dressing even more. Reading this back, it may seem odd that I am choosing to make this dressing at all, given that it is so similar to one that I have already made, but in all honesty, I just couldn’t *not* make it. For one thing, it looks too nice not to make and for another, there is always room for another recipe for red chicory in my life.
I say “another” recipe for a red chicory salad, and you would be forgiven for wondering just how many of the above there can possibly be. However (bear with me for a second), I have a theory. To me, the chicory and mustard salad was a very summery salad. The sharpness and tartness of the salad was the perfect accompaniment to very summery, sweet meat and potatoes and cut through- if you like - all that gorgeous sweetness. In my opinion, this salad is a much more wintery alternative. Firstly, it is part of a “mildly wintery” dinner, but also it contains much darker, deeper, mellower ingredients, that are so much more suited to more robust, heartier fare. The red chicory stays the same, but the components of the dressing vary. And perhaps that’s what I like about Nigella and HTE; it shows (in my opinion, better than any of her other books) how varying just a few ingredients can lead to very different tastes and menus. If my “seasonal” theory is correct, then perhaps I will have two failsafe recipes for chicory salad that I can vary as the seasons dictate!
As much as I like the *idea* of this salad, I also like the individual ingredients in the dressing. I have written extensively about how much I like chicory, and especially red chicory, but I also like the other ingredients used in this salad. I think that I have finally quit my extensive and complicated love-hate relationship with anchovies. When I first started this blog, I hated anchovies with a passion and couldn’t even smell them without feeling nauseas. I then began cooking from the anchovy section and began to be slowly won around. For instance, I loved that “rosemary and anchovy mayonnaise” and the “pasta with anchovy sauce.” I also had some fabulous culinary successes with the “beef stew with garlic, anchovies and thyme” and the “fillet of beef with red wine, anchovies, garlic and thyme” (and see later). And then, when I started my diet, I began craving that fierce oily saltiness of anchovy fillets. Don’t ask me why, as I really don’t have a clue, but I guess it had something to do with strong tastes and flavours which were missing from my highly restricted diet. I say that I was craving anchovies, and this is true, but I haven’t actually satisfied my craving since coming off the diet and the desire sort of petered out, unsatisfied. When I saw that this recipe contained anchovy essence, however, it reminded me of anchovies as an ingredient and I could hardly wait to make this. Okay, I am aware of the fact that anchovy essence and anchovies proper are not synonymous, but there are hardly likely to be dissimilar, surely? I also absolutely adore honey – another featured ingredient in this salad. I think I have written before about my addition to honey, but it continues unabated (and I have brought some absolutely super honey this week – see below). I am that pre-disposed to honey that I would probably eat any meal in which it was listed as an ingredient. I am the eternal purchaser of the honey-roasted, the honey-glazed and the honey-marinated (I am also a big fan of honey and toast for breakfast, but I do try and avoid this particular breakfast fare, especially since it isn’t quite the same without a lavish spreading of unsalted butter!). In actual fact, the recipe for “bitter chicory salad” in Feast contained honey, and even though I gave the chicory and mustard salad a rave review and didn’t exactly feel that the salad lacked anything for its omission, it is certainly the case that I would have liked a drop or two of the good stuff! Oh, and of course, how can any self-respecting foodaholic dislike lemon juice and EVOO?
With regards to the whole meal, I have already written that I felt that this salad should be served as part of a wintery meal, and I wanted to stay true to that idea. I was looking around for a suitable recipe – one that contained mellow, warming ingredients – and I was almost sold on the idea of Jamie Oliver’s “lovely lamb shank pie” from “Cook with Jamie,” but I fancied a break from lamb for a while. Besides, I wanted to echo some of the flavours in the salad. It was with all of this in mind that I decided to make something that I have already made for my blog – Nigella’s fillet of beef with red wine, anchovies, garlic and thyme. I just think it is the perfect accompanying main course, with all of its honeyed, dark, deep mellow flavours. And I will be taking photographs of the meal, which will eventually replace those already there. Give me a chance, though – it’s a lengthy process! I am going to serve the fillet of beef and chicory salad with Nigella’s serving suggestion for the fillet – steamed new potatoes (it isn’t quite the season for Jersey Royals). And in fact, quite sweetly, Chris brought me two presents following on from me telling him what we were eating on Saturday night. One was a Denby jug for the anchovy-garlicky-thyme sauce and the other was a two-tier steamer. I don’t usually cook with a steamer, so am really looking forward to giving it a whirl. So, our Saturday night meal will be as follows; Fillet of beef with red wine, anchovies, garlic and thyme with chicory salad and steamed new potatoes. I am once again following John Armit’s wine suggestion in HTE and have opted for a Burgundy red.
In terms of quantities, I won’t go into all that for the chicory salad, because Nigella doesn’t give quantities herself, so I will expound on this further in the “method” section. In terms of the recipe for the fillet (originally intended for 8), I am quartering quantities for the two of us, which I feel is very economical. And don’t ask me about quantities of the potatoes, because Chris simply picked out an appropriate amount from our local farm shop.
Ingredients: Most of the ingredients are easy to find. Anchovy essence can be brought from any supermarket, as can the rest of the ingredients for the dressing. In terms of the red chicory, I have written before that it can be difficult to come by. As I have written before, I think it can be brought from Waitrose, but I have tracked down a local farm store which sells it (have a look for a local farm store near you. Finding one would be a reward in itself – never mind the red chicory). Nigella gives a few alternative suggestions if you can’t locate the red chicory – chicory and Treviso or cicorie – but these are potentially more elusive than red chicory itself, surely. You could just use the normal witloof, but I would always try for the red chicory. Whilst I was at the farm shop, I also brought the lemons (for the lemon juice) and the honey. The honey looks amazing by the way. It was slightly more expensive than I would usually pay for a jar of honey (at £4.50), but for a jar of honey taken from hives which are barely 5 minutes up the road, I can’t help but feel that it is worth it. In terms of the EVOO for the dressing, I can’t help but feel that you should use the best you can afford, as it is eaten raw and used to slick the salad leaves. Certainly, I am going to use that wonderful bottle, brought for the “chick pea and pasta soup” from a local deli.
Price: The anchovy essence, lemons, honey and red chicory cost £7.19, but don’t forget about the cost of the honey! The only one ingredient I didn’t need was EVOO – shameful really.
(The red chicory)
(The honey that I used)
Method: This is very much a last minute assembly job. I like to make life easier for myself and do as much preparation as I can in advance, but the final merging of the salad and dressing must be done at the last minute. The initial prep work which I mentioned, involved nothing more strenuous than removing individual leaves from the chicory heads, washing, and then drying them. I did this about an hour before we sat down to dinner. I also made the dressing somewhat in advance and kept it in the fridge. I did, however, take it out of the fridge about 10 minutes before I tossed it through the chicory leaves (and gave it another furious whisking – or should that be forking?).
Nigella doesn’t give a step-by-step recipe regarding this salad. And that isn’t unusual. HTE is full of suggestions for combinations of food, or loosely-defined ideas for taste and texture mixtures. However, with this recipe, she doesn’t even provide ideas for the quantities of the relative ingredients. I guess that’s probably because a salad dressing is such a personal thing. You vary, omit or substitute ingredients according to your own preference. I can tell you what I did; the amounts of each ingredient that I used etc and I hope you might find it useful. Certainly, I don’t profess to be Michel Roux, but I am pretty confident in my abilities to knock up a decent salad! Okay, the general “base” for the dressing – as it were – consists of a mixture of EVOO and lemon juice. This also happens to be the common base for my failsafe dressing recipe, so I have a very clear idea of how I like it. Basically, I use 3 tablespoons of EVOO (and as I mentioned before, it should be *good* EVOO, because you can really taste it here) and the juice of half a lemon with perhaps a few tablespoons or so more (or indeed less), depending on my mood (and what I’m eating the salad with). For this salad, I used my regular 3 tablespoons of EVOO and the juice of half a lemon plus one further tablespoon. At this point I also added a good grinding of Maldon salt and black pepper. With that forked together lazily, I added the anchovy essence. Nigella does write to add “a few drops” of anchovy essence and I did as instructed. I actually didn’t find the drops to give as marked a flavour as I had expected, and so I added a few more. Annoyingly, Nigella writes to then add “a pinprick” of honey. I’ve never heard anything more ridiculous in my whole life. Quite literally, a “pinprick” would make no difference to the flavours of the dressing whatsoever. However, with the mindset of a “small” amount, I added ¼ of a teaspoon of honey. Thinking along the lines of a pinprick, perhaps even that was too much, but oh well. I then stashed this amalgamation in the fridge – as mentioned – and brought it out later.
Now, I have given you all of the quantities I used (and that is quite truthful), but actually I only used *half* of the dressing made from the above quantities. I had 3 small heads of chicory (the same amount as last week, which fed both of us very nicely indeed), and I found that any more than half of the dressing would have made for a much too soggy salad. If you fancy making this dressing for a similar amount of chicory, then you could downscale accordingly (1 ½ tablespoons of EVOO, juice of ¼ lemon etc), or you could just use half the amount of dressing as I did and stash the other half away for a midweek repeat. If you really like the idea of the dressing, then do what I do for my usual dressing, and make up a big jar of it (preserving a similar ratio of ingredients) and just stash it in the fridge, to be brought out whenever desire dictates. Just give it a shake before you use it each time.
So, I tossed the dressing through the leaves with my wooden salad forks and brought the whole thing to the table. Because the fillet is very much a last minute job also, I must admit that I was feeling quite fraught at this time, and in all honesty it was Chris who actually did the tossing of the dressing and the bringing to the table – but who cares?!
Nigella doesn’t give a step-by-step recipe regarding this salad. And that isn’t unusual. HTE is full of suggestions for combinations of food, or loosely-defined ideas for taste and texture mixtures. However, with this recipe, she doesn’t even provide ideas for the quantities of the relative ingredients. I guess that’s probably because a salad dressing is such a personal thing. You vary, omit or substitute ingredients according to your own preference. I can tell you what I did; the amounts of each ingredient that I used etc and I hope you might find it useful. Certainly, I don’t profess to be Michel Roux, but I am pretty confident in my abilities to knock up a decent salad! Okay, the general “base” for the dressing – as it were – consists of a mixture of EVOO and lemon juice. This also happens to be the common base for my failsafe dressing recipe, so I have a very clear idea of how I like it. Basically, I use 3 tablespoons of EVOO (and as I mentioned before, it should be *good* EVOO, because you can really taste it here) and the juice of half a lemon with perhaps a few tablespoons or so more (or indeed less), depending on my mood (and what I’m eating the salad with). For this salad, I used my regular 3 tablespoons of EVOO and the juice of half a lemon plus one further tablespoon. At this point I also added a good grinding of Maldon salt and black pepper. With that forked together lazily, I added the anchovy essence. Nigella does write to add “a few drops” of anchovy essence and I did as instructed. I actually didn’t find the drops to give as marked a flavour as I had expected, and so I added a few more. Annoyingly, Nigella writes to then add “a pinprick” of honey. I’ve never heard anything more ridiculous in my whole life. Quite literally, a “pinprick” would make no difference to the flavours of the dressing whatsoever. However, with the mindset of a “small” amount, I added ¼ of a teaspoon of honey. Thinking along the lines of a pinprick, perhaps even that was too much, but oh well. I then stashed this amalgamation in the fridge – as mentioned – and brought it out later.
Now, I have given you all of the quantities I used (and that is quite truthful), but actually I only used *half* of the dressing made from the above quantities. I had 3 small heads of chicory (the same amount as last week, which fed both of us very nicely indeed), and I found that any more than half of the dressing would have made for a much too soggy salad. If you fancy making this dressing for a similar amount of chicory, then you could downscale accordingly (1 ½ tablespoons of EVOO, juice of ¼ lemon etc), or you could just use half the amount of dressing as I did and stash the other half away for a midweek repeat. If you really like the idea of the dressing, then do what I do for my usual dressing, and make up a big jar of it (preserving a similar ratio of ingredients) and just stash it in the fridge, to be brought out whenever desire dictates. Just give it a shake before you use it each time.
So, I tossed the dressing through the leaves with my wooden salad forks and brought the whole thing to the table. Because the fillet is very much a last minute job also, I must admit that I was feeling quite fraught at this time, and in all honesty it was Chris who actually did the tossing of the dressing and the bringing to the table – but who cares?!
(The chicory washed and draining - with the potatoes)
(The base of the dressing - EVOO and lemon juice)
(With the added anchovy essence and honey)
Result: I wrote about how beautiful I find red chicory last time, and to be honest, I could write that all over again and it wouldn’t be any less true because I do genuinely find a salad made from red chicory absolutely striking. The blushing tips of the delicate leaves, blooming into a rose hue look picturesque. I think the chicory I used this time was “redder” than that used last week, I’m sure. By that I mean it wasn’t as bright white right down to the stalk as the chicory from last week. It retained its blushing crimson all the way through the leaf. And I do think it was prettier for that. The chicory from last week was also slicked with a dressing, but because of the crème fraiche, the colour of the leaves was more muted. Because this salad was essentially slicked with a transparent (ish) dressing, the budding red wasn’t subdued at all and so looked truly magnificent. I know I mentioned this last time, but I really would be sorry to replace those stunning leaves with the more regular blonde-green leaves. It’s purely an aesthetic thing, I know, but I completely lack creativity in other areas of my life (certainly, the real “hands-on” creativity), and I like to have it in the kitchen.
In terms of the taste of the dressing, I must be honest and admit now that I was quite disappointed. The dressing itself was very sharp and bitter. Now, I know that I said the dressing last week was sharp, and it was, but the sherry vinegar gave it more of a zingy piquancy than a pure bitterness. Chicory is a very bitter leaf anyway, and I feel that using lemon juice to dress it was a real mistake. The lemon juice made the leaves so unbearably, wincingly bitter, that it was verging on unpleasant to eat them. The lemon juice simultaneously brought out and elevated the natural bitterness of the chicory. And it wasn’t even a particularly sharp dressing. With another leaf, I’m sure that the lemon juice would have worked much better, as an elevating and lightening ingredient. With this leaf, I couldn’t help but feel this was the wrong choice. The EVOO mellowed the bitterness very slightly, and I did like the way it added a glossy, smooth slick to the leaves. And of course, it did add its own mouth-filling pepperiness which is always pleasant. However, the EVOO did nothing to really quell the utter bitterness of the salad. The addition of the anchovy essence was quite nice. Even though I added a few drops and then a further few drops, I must be honest and admit that the anchovy – whilst nice – wasn’t a main flavour component. It added its own unique flavour, which I can only describe as a deep, mellow saltiness. Because there were anchovies in both the fillet and the sauce, the flavour of the anchovies in the dressing was elevated and complimented somewhat. I liked this interesting addition. I’ve never thought of adding anchovy essence to a salad before, but I certainly wouldn’t hesitate now. I would even serve a salad with it in to someone who claims not to be able to stand anchovies. You don’t get fishiness, just a salty depth of flavour. Even though I did like this addition, it wasn’t what the pungent salad needed. The salad was crying out for a sweet adjustment, not a mellow savouriness. And you may wonder whether the addition of the honey provided the much-needed sweetness. Well, I can confidently tell you that it didn’t. I wasn’t expecting much from it, given that I only added such a small amount, and my expectations were met in this case. The salad was screaming out for a sweet element to the salad, and I’m sure that the honey *would* have provided that, had I added enough, but the measly amount specified in the recipe just didn’t do it for me. This could all be a matter of personal taste however. Chris says that you either have a “sour tooth” or you don’t and I always thought I did, although this salad was just too unpleasantly bitter to be enjoyable, so perhaps I don’t.
I was happy with the consistency of this salad. It was very smooth and fatly slicked the leaves nicely. Like the dressing for the other salad, it collected into glistening pools in the arch of some of the leaves. I wouldn’t have wanted this any “wetter” at all. As I say, I was very happy with the consistency (which was just as well, for a salad with few redeeming features!).
I did wonder why I preferred the chicory and mustard salad, given that the central ingredient – the red chicory – remained the same, and I have come to the conclusion that the crème fraiche in the chicory and mustard salad did an important job, which was missing from this salad. The crème fraiche coated the leaves with a fat creaminess and balanced the bitterness of the chicory perfectly. The crème fraiche was then a “base” for the other ingredients – the mustard, the sherry vinegar – to work their magic upon. This salad lacked that creamy base, and whilst the EVOO did add a certain fat slickness, it just wasn’t what I was looking for.
Obviously, I’ve made the fillet of beef with red wine, anchovies, garlic and thyme before (and you know I love it!), but I should tell you again that it was lovely. I will add the new pictures to my original post over the next few days. In fact, it was the depth of the anchovies in the sauce and fillet that elevated the anchovy element in the salad. And I must say that the steamed baby new potatoes were gorgeous. They were cooked to absolute perfection and were full of flavour. In fact, I am tempted to say that the new potatoes were the best thing on the table!
In terms of the taste of the dressing, I must be honest and admit now that I was quite disappointed. The dressing itself was very sharp and bitter. Now, I know that I said the dressing last week was sharp, and it was, but the sherry vinegar gave it more of a zingy piquancy than a pure bitterness. Chicory is a very bitter leaf anyway, and I feel that using lemon juice to dress it was a real mistake. The lemon juice made the leaves so unbearably, wincingly bitter, that it was verging on unpleasant to eat them. The lemon juice simultaneously brought out and elevated the natural bitterness of the chicory. And it wasn’t even a particularly sharp dressing. With another leaf, I’m sure that the lemon juice would have worked much better, as an elevating and lightening ingredient. With this leaf, I couldn’t help but feel this was the wrong choice. The EVOO mellowed the bitterness very slightly, and I did like the way it added a glossy, smooth slick to the leaves. And of course, it did add its own mouth-filling pepperiness which is always pleasant. However, the EVOO did nothing to really quell the utter bitterness of the salad. The addition of the anchovy essence was quite nice. Even though I added a few drops and then a further few drops, I must be honest and admit that the anchovy – whilst nice – wasn’t a main flavour component. It added its own unique flavour, which I can only describe as a deep, mellow saltiness. Because there were anchovies in both the fillet and the sauce, the flavour of the anchovies in the dressing was elevated and complimented somewhat. I liked this interesting addition. I’ve never thought of adding anchovy essence to a salad before, but I certainly wouldn’t hesitate now. I would even serve a salad with it in to someone who claims not to be able to stand anchovies. You don’t get fishiness, just a salty depth of flavour. Even though I did like this addition, it wasn’t what the pungent salad needed. The salad was crying out for a sweet adjustment, not a mellow savouriness. And you may wonder whether the addition of the honey provided the much-needed sweetness. Well, I can confidently tell you that it didn’t. I wasn’t expecting much from it, given that I only added such a small amount, and my expectations were met in this case. The salad was screaming out for a sweet element to the salad, and I’m sure that the honey *would* have provided that, had I added enough, but the measly amount specified in the recipe just didn’t do it for me. This could all be a matter of personal taste however. Chris says that you either have a “sour tooth” or you don’t and I always thought I did, although this salad was just too unpleasantly bitter to be enjoyable, so perhaps I don’t.
I was happy with the consistency of this salad. It was very smooth and fatly slicked the leaves nicely. Like the dressing for the other salad, it collected into glistening pools in the arch of some of the leaves. I wouldn’t have wanted this any “wetter” at all. As I say, I was very happy with the consistency (which was just as well, for a salad with few redeeming features!).
I did wonder why I preferred the chicory and mustard salad, given that the central ingredient – the red chicory – remained the same, and I have come to the conclusion that the crème fraiche in the chicory and mustard salad did an important job, which was missing from this salad. The crème fraiche coated the leaves with a fat creaminess and balanced the bitterness of the chicory perfectly. The crème fraiche was then a “base” for the other ingredients – the mustard, the sherry vinegar – to work their magic upon. This salad lacked that creamy base, and whilst the EVOO did add a certain fat slickness, it just wasn’t what I was looking for.
Obviously, I’ve made the fillet of beef with red wine, anchovies, garlic and thyme before (and you know I love it!), but I should tell you again that it was lovely. I will add the new pictures to my original post over the next few days. In fact, it was the depth of the anchovies in the sauce and fillet that elevated the anchovy element in the salad. And I must say that the steamed baby new potatoes were gorgeous. They were cooked to absolute perfection and were full of flavour. In fact, I am tempted to say that the new potatoes were the best thing on the table!
(The completed, dressed salad)
Other person’s perspective: Chris – like me – didn’t like this at all. In fact – a real rarity for him – he left most of it on the plate. He said that he knows that chicory is a naturally bitter leaf, but this salad just made it taste even more bitter and that it was actually inedibley so. He said that he couldn’t taste the anchovy and honey element in the dressing whatsoever.
I hardly need to write this (given Chris’s absolute love for that red wine/beef/anchovy combination), but Chris loved the rest of the meal. He was spooning the sauce out of the jug with a spoon by the end of the meal!
(My plate - chicory salad, fillet of beef with red wine, anchovies, garlic and thyme, sauce and steamed potatoes)
Future changes: There is a lot that I can say here. For instance, I would reduce the quantity of lemon juice by about half and increase the quantity of honey by two or three times the amount I used. I may also be tempted to add a tablespoon of crème fraiche. But, quite frankly, why bother with all of this? Just make and enjoy the chicory and mustard salad! And enjoy it you will, I assure you.
Rating: 2/5 from me and only 1/5 from Chris, giving this salad a rating of 1 ½ /5.
Chicory section: Even though this recipe was a complete disaster, I have really enjoyed the chicory section and will always appreciate it for introducing me to that wonderful chicory and mustard salad. It is obvious that Chris and I agree that the chicory and mustard salad is the clear winner from the section.
