- sm. chicory heads, still in each bunch ½ cup virgin olive oil Kosher salt Freshly ground black pepper Zest of 2 lemons Bring 6 quarts water to boil and add 2 tbsp. salt. Drop chicory into water and cook until tender, 4 to 5 minutes. Remove and refresh in cold water bath. Drain well on towels. In a 12− to 14−inch saute pan, heat olive oil until smoking. Fry chicory, still in bunches, until quite brown and crispy. Remove to paper towels and season with salt, pepper and lemon zest.