150 ml/ 5 fl oz olive oil
60 ml/ 2 fl oz white wine vinegar
2 heads of chicory
2 cucumbers, sliced
3 carrots, grated
1 red onion, peeled, sliced and pushed out into rings
3 radishes, trimmed and sliced
60 g/ 12 oz black olives
60 g/ 2 oz green olives
Mix the olive oil and vinegar and season with salt, to make a vinaigrette.
Wipe the chicory and cut into julienne strips. Wash and dry the lettuce keeping the leaves whole.
Place the lettuce leaves in a bowl.
Arrange a ring of cucumber slices on top, then put the chicory and and the grated carrot in the centre. To finish, arrange the onion rings, remaining cucumber slices, radish slices and black olives around the edge of the bowl. Scatter green olives over the carrot and dress with the vinaigrette.