Chicory Table

Pour the bread flour into a bowl and cover it with cold water

Let it rest for 20 minutes

Drain well in a fine-mesh sieve, pressing gently with the back of a spoon to remove excess liquid

Transfer to a clean bowl and reserve

Wash the chicory leaves thoroughly under running water and pat them dry with paper towels

Chop the leaves into small pieces and combine with the hydrated bread flour

Cut the tomatoes in half, removing the seeds and chopping them into equal cubes

Peel and grate the onion on a coarse grater and mix it with the tomato and chicory mixture

Mix delicately and season with parsley, olive oil, lemon juice, and salt

Refrigerate for 20 minutes and serve with a drizzle of olive oil.