Caesar Chicory Scoops Food

BACON-WRAPPED LITTLE LOAVES

Steps:

• Heat the oven to 350 degrees F.
• Mix all of the ingredients, except the bacon, together.
• Shape the mixture into 6 small loaves.
• Crisscross 2 of the half slices of bacon across each loaf, tucking the ends under each loaf.
• Place the loaves on a rack in a shallow baking pan and bake uncovered for 50 minutes.
• Let stand for 5 to 10 minutes before serving.
• For OAMC flash freeze on a cookie sheet until firm. Transfer to freezer bag, label and freeze. To serve: place on baking pan and reheat in oven or microwave until warmed through.

CHICORY SALAD WITH WALNUTS AND PARMESAN

Steps:

• In a dry skillet, toast the nuts over medium-high heat until fragrant, about 2 minutes. Set aside to cool.
• In a small bowl, whisk together the vinegar, oil, mustard, salt and pepper, to taste.
• In a large bowl, toss the chicory with the dressing. Put onto serving plates and top with walnuts and shaved Parmesan.

COLORFUL CHICORY SALAD WITH ANCHOVY DRESSING

Steps:

• Tear radicchio or Castelfranco leaves into rough 2-inch pieces; slice any other chicories into 2-inch-wide ribbons. Put the leaves in a salad bowl.
• Make the dressing: Combine the garlic, anchovy, mustard, vinegar and lemon juice in a small bowl. Add 1/2 teaspoon kosher salt and a generous amount of pepper. Whisk in the olive oil. Taste and adjust seasoning.
• Make the salad: Sprinkle the chicory leaves with a pinch of salt and add 3 tablespoons dressing. Toss well, making sure all leaves are coated lightly. Taste a leaf and add more dressing as needed. Add croutons and grated cheese before serving.