My grand-parents used to live in the old part of the village...
and that's a mediaval village, so we still have remains of castle fortifications...Their house wasn't huge but had a massive garage bigger than the bit they lived in (I think I have told this story before?). To get to it you had to get otu of the house, down a very steep staircaise (frozen and deadly icy in winter), open a big, heavy wooden door with a key like you see in a pirate's treasure hunt or Alice in Wonderland!. Besides that door was a smaller one leading directly underneath the house to a very old cellar with vaulted ceilings and an earth floor. I know it is impossible to imagine from a few words but as it didn't have any windows, it smelt of slightly damp earth all year round. I only have to close my eyes to remember that smell and wish I could have bottled it!. Anyway, that place was ideal to force chicories. So all winter we'd have a regular supply of white, crunchy vegetables. last time I mentioned chicory (and that cellar) it was for a gratin recipe, but we also used to eat it in salads. it's a very simple recipe that puts together basic ingredients so hopefully nothing to difficult to put your hands on.

you'll need:
for 4 people as a starter
2 chicories
2 hard boiled eggs
a large handful of walnuts 
 
and for the dressing:
1 table spoon of French mustard
1/2 pot of creme fraiche
juice of 1/2 lemon
salt and pepper

Cut the ends of the chicories, cut them in 2 length way and slice them quite thinly
Put all the chicories in a large salad bowl
add the walnuts
make the dressing by mixing all the ingredients together
pour the dressing in the bowl and mix well
cut the hard bolied eggs in 4 quarters and place them on top of the salad

there you go..doesn't get easier than that!