Chicory halves with warm vinaigrette

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Wash the herbs and dab dry. Set aside some dill for garnishing. Finely chop remaining herbs. Cut bacon into fine cubes. Peel egg and dice finely. Clean, wash and halve the chicory and cut the stalk into wedges.

2. 2

   Mix 2 tablespoons of vinegar and 1 tablespoon of water and turn the chicory with the cut surface briefly in it. Arrange two halves on each plate. Fry the bacon in a pan until crispy. Deglaze with 3 tablespoons of water and the remaining vinegar.

3. 3

   Remove from the pan and let it cool down a little. Add the herbs and egg. Season with salt and pepper and pour warm over the chicory. Serve garnished with dill. Serve with baguette.