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If you can get red chicory, this salad is lovely made with half red and half white; otherwise just use white chicory. Either way, it’s crisp and refreshing.

SERVES 4–6

350g (12oz) white chicory

350g (12oz) red chicory

3 tbsp extra-virgin olive oil or half walnut oil and half olive oil

1 tbsp red wine vinegar

salt and freshly ground black pepper

50g (2oz) shelled walnut pieces, roughly chopped

Wash the chicory, dry carefully, then slice, or pull the leaves apart.

Put the oil and vinegar into a salad bowl, add some salt and pepper and mix together, then add the chicory and walnuts and toss in the oil until everything is shiny with the dressing. Serve at once.

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