2 heads chicory
1 lemon, zest only
freshly ground pepper
250g/9oz spinach, cooked and squeezed dry
1 tbsp Dijon mustard
anchovies, to taste
salt and pepper
garlic and chilli oil, optional
drizzle of olive oil
5 tbsp extra virgin olive oil
50ml/2fl oz red wine vinegar
5g salt
250g/9oz strong flour
1 tbsp sugar
5g fresh yeast
1 free-range egg
100-200g/3陆 -7oz taleggio, sliced