Meze Atlas, Greens and salads
Radika
/RA·dee·ka/
Boiled wild chicory greens with olive oil and lemon
Goes with
Rakı
Gentle bitterness in the greens is rounded off by the sweet anise of rakı.
Also good with white wine.
Our chef's recipe, coming soon. This is the classic version, as it is made on most meyhane tables.
Ingredients
- 500 gradika (wild chicory greens)
- 1 tspsalt
- 60 mlolive oil
- 1lemon, juiced
- 1 clovegarlic, crushed (optional)
Method
- Trim the roots, wash the greens in several changes of water and cut large bunches in half.
- Boil in salted water for 8 to 10 minutes until tender.
- Drain, cool slightly and squeeze gently.
- Dress with olive oil, lemon juice and garlic if using. Serve warm or at room temperature.