Chicory Salad with Sesame and Bell Pepper

Name: Chicory Salad with Sesame and Bell Pepper
Total time: 22 min
Ingredients: 1 large head, about 300g chicory (bitter lettuce); 1 medium red bell pepper; 1 tablespoon black sesame seeds; 2 cloves, finely minced garlic; 2 tablespoons rice vinegar; 1 tablespoon sesame oil; 1 teaspoon light soy sauce; 1/2 teaspoon sugar; to taste salt

A refreshing cold appetizer featuring tender chicory tossed with crisp red pepper strips and toasted sesame seeds in a tangy-sweet dressing. This light salad comes together in minutes and makes a perfect starter or side for richer dishes.

22 min

Easy

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Chicory Salad with Sesame and Bell Pepper

Story

Bitter greens might not be everyone's first choice, but once you try this simple preparation, you might become a convert. The key is a quick salt water soak which mellows the bitterness while keeping the leaves pleasantly crisp.

Ingredients

chicory (bitter lettuce) 1 large head, about 300g

red bell pepper 1 medium

black sesame seeds 1 tablespoon

garlic 2 cloves, finely minced

rice vinegar 2 tablespoons

sesame oil 1 tablespoon

light soy sauce 1 teaspoon

sugar 1/2 teaspoon

salt to taste

Instructions

Prepare the chicory

Separate the chicory leaves and swish them in a bowl of lightly salted water. Let them soak for about 10 minutes—this tempers the natural bitterness. Drain and rinse under cold water, then pat or spin dry. Tear any large leaves into bite-sized pieces.

Slice the pepper

Core and seed the red bell pepper. Cut it into thin, matchstick-like strips about 5cm long. They should be fine enough to distribute evenly throughout the salad.

Toast the sesame seeds

Place the sesame seeds in a small dry pan over medium-low heat. Stir constantly for 1-2 minutes until fragrant and lightly golden. Watch carefully—they can go from toasted to burnt quickly. Transfer to a plate to cool.

Make the dressing

In a small bowl, whisk together the minced garlic, rice vinegar, sesame oil, soy sauce, and sugar until the sugar dissolves. Taste and adjust with more vinegar or soy sauce as needed.

Assemble and serve

Put the dried chicory in a large, deep bowl. Pour the dressing over and toss well to coat every leaf. Add the red pepper strips and most of the sesame seeds, then toss again. Scatter the remaining seeds on top. Serve immediately while the leaves are still crisp and cool.