- 200gr spiny chicory
- 2 tablespoons lemon juice
- 100gr vinegar-cured black olives
- 4 tablespoons EXTRA VIRGIN OLIVE OIL
Put the wild greens in a plastic bowl and top with water. Let it stand in water for about one hour. Remove the spiny chicory from the bowl and rinse well under tap water. Do not chop it. Place it back into the same or a different bowl and pour the olive oil and lemon juice over it. Season with salt, and then add black olives.