Fennel, green bean and chicory salad

(Jason Lowe)

Serves 4

This is a nice simple salad to go with any barbecued meat or fish, or to simply serve as a starter. You can buy both red and white chicory – or Belgium endive as it is sometimes known; use a mixture, or stick with one colour.

1 bulb of fennel
200g green beans, topped and tailed
2-3 heads of red or white chicory (also known as Belgium endive)

For the dressing
1tbsp good-quality cider or white-wine vinegar
1tsp Dijon mustard
4-5tbsp olive oil
Salt and freshly ground black pepper

Cook the green beans in boiling salted water for 3-4 minutes until tender, then drain and refresh under cold water. Halve the fennel and slice as thinly as possible on a mandolin or with a very sharp knife. Prepare the chicory by cutting the end off and separating the leaves and giving them a brief wash and dry. Mix together the ingredients for the dressing, pour over the salad, toss, and serve.