Chicory and Mint Salad

Serves 4

  • 4 green chicory and 1 frisee heart
  • 3tbsp of olive oil
  • Juice of 1 lemon
  • 3 anchovy fillets drained and rinsed.
  • 20 fresh mint leaves

Cut the chicory into thin strips and place in salad bowl along with the ripped frisee leaves. Combine the oil and lemon to make a dressing. Mash anchovy fillets to a paste and add to the dressing – season with sea salt and freshly ground black pepper

Pour dressing over the salad, finely shred the mint leaves and toss together.


Big love, small tummies!

Jill – The Fat Controller

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