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.
Nutrition Facts : Calories 146 calorie, Fat 15 grams, SaturatedFat 2.3 grams, Sodium 52 milligrams, Carbohydrate 3 grams, Fiber 2 grams, Protein 3 grams
CHICORY SALAD WITH BLUEBERRIES, HAZELNUTS, AND AGED MANCHEGO
Steps:
- To prepare the dressing:
- In a jar with a tight fitting lid, combine the olive oil, vinegar, honey, and mustard. Season with salt and pepper. Shake vigorously to mix well.
- Put the chicory in a large salad bowl. Drizzle the dressing over the greens and toss gently with your hands to coat the leaves. Top with hazelnuts, blueberries, and cheese. Serve immediately.
GILLY'S CHICORY SALAD
A tangy vegetarian side dish that takes just minutes to prepare - and makes the most of chicory, a somewhat underrated vegetable
Provided by Good Food team
Categories Lunch, Side dish
Time 15m
Number Of Ingredients 5
Steps:
- Separate the chicory leaves and put them in a serving dish. Mix together the oil, vinegar, mustard and sugar with salt and pepper to taste. Pour over the leaves and toss with a spoon and fork so that all the leaves get coated. Serve straight away, before the dressing has a chance to discolour and soften the leaves.
Nutrition Facts : Calories 112 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Sodium 0.04 milligram of sodium
BLUE CHEESE, WALNUT, AND CHICORY SALAD
If you've been looking at endive and radicchio in the stores for years but never bought any because you thought you just wouldn't like it, I'm here to tell you, you probably do--especially in a salad like this. When chicory is combined with a sweet and tangy mustard vinaigrette, mixed with toasted, crunchy nuts, and wonderfully rich, subtly salty blue cheese, it all makes perfect sense.
Provided by Chef John
Categories Salad Green Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Stir or toss walnuts in a dry pan over medium heat until very hot to the touch and toasted, about 5 minutes.
- Mix Dijon mustard, rice vinegar, balsamic vinegar, and pepper together in a bowl for dressing. Pour in olive oil, about 1 teaspoon at a time, whisking constantly, until thick and coats the back of a spoon. Taste and adjust as necessary.
- Cut radicchio in half; cut out the core using 2 angled cuts. Cut each half in half again and slice across into about 1-inch pieces. Slice root ends off of endive and peel off about 1/3 of the leaves, leaving them whole for presentation. Slice remaining endive into 1/2-inch pieces.
- Transfer all radicchio and endive to a bowl and toss, making sure leaves are separated and evenly distributed. Crumble in about 1/2 of the walnuts and 1/2 of the blue cheese. Pour in dressing and toss with your hands until everything is perfectly coated.
- Place whole endive spears on a serving plate. Pile salad on top and scatter remaining walnuts and blue cheese on top.
Nutrition Facts : Calories 644.2 calories, Carbohydrate 27.5 g, Cholesterol 21.3 mg, Fat 55.4 g, Fiber 18.3 g, Protein 17.7 g, SaturatedFat 11.1 g, Sodium 710.9 mg, Sugar 4.1 g
WARM CHICORY SALAD WITH SWEET GARLIC, CROUTONS, BACON & ROQU
Make and share this Warm Chicory Salad With Sweet Garlic, Croutons, Bacon & Roqu recipe from Food.com.
Provided by Mimi Bobeck
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- To Prepare the Sweet Garlic: Place the garlic and milk in a heavy saucepan over medium-high heat, and bring the milk to a boil.
- Boil for 3 minutes.
- Remove from the heat.
- Discard the milk, reserving the garlic.
- Combine the sugar and butter over medium heat.
- Add the garlic and cook until the cloves are soft and lightly caramelized.
- Season with salt and pepper.
- Set the sweet garlic aside.
- To Prepare the Croutons and Bacon: Preheat the oven to 350°F.
- Meanwhile, fry the bacon in a skillet until it is crisp but not dry.
- Remove from the heat and place the bacon on paper towels.
- Pour off all but 3 to 4 tablespoons of the rendered bacon fat.
- Add the cubed bread to the pan and toss to coat.
- Season with salt and pepper and transfer the bread cubes to a baking sheet.
- Bake for 5 minutes, or until they are lightly browned.
- Set aside.
- To Make the Dressing: Mix the shallots, mustard, and vinegar together.
- Gradually whisk in the olive oil until the liquid is well blended.
- Season with salt and pepper.
- Set aside.
- To Serve: Tear the chicory leaves into small pieces.
- Place them in a serving bowl and set aside at room temperature.
- Heat the bacon in a small, heavy-bottomed skillet over medium-high heat.
- Add the croutons and then the dressing.
- Toss for 2 seconds, pour it over the salad greens, and toss thoroughly.
- (Don't overcook the dressing or the mustard will lose its flavor.) Serve the salad on individual plates, topped with crumbled Roquefort cheese, sweet garlic, and freshly ground pepper to taste.
Nutrition Facts : Calories 380.8, Fat 34, SaturatedFat 10.7, Cholesterol 41.6, Sodium 430.6, Carbohydrate 12.1, Fiber 0.5, Sugar 2.5, Protein 7.2
SWEET POTATO AND CHICORY SALAD
For this salad, Brian likes to mix the moist, orange-fleshed sweet potatoes-such as Garnet or Jewel-with drier, yellow-fleshed varieties. Ask your produce merchant to point you to the right types if you aren't sure. After roasting and cubing the sweet potatoes, Brian tosses them with a mix of bitter chicories, a nutty sherry vinaigrette, and fine shavings of sheep's milk cheese-an inspired marriage of contrasting textures and flavors. Serve with pork chops or a pork roast for a winter dinner.
Yield serves 6 to 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F. Pierce the sweet potatoes in several places with a fork, place on a baking sheet, and roast until they are tender when pierced, about 1 hour. Let cool, peel, and cut into 3/4-inch chunks.
- Cut the radicchio in half, cut away the core, then tear the leaves into bite-size pieces and place in a salad bowl.
- Trim the core and any dark green outer leaves and leaf tips from the frisée. Tear the pale yellow center leaves into bite-size pieces. Cut the endive crosswise into 1-inch rounds. Add the frisée and endive to the salad bowl and toss to mix.
- Add enough of the vinaigrette to coat the salad lightly (you may not need it all) and toss well. Add the sweet potatoes and toss again gently. Taste for seasoning. Divide the salad among salad plates. With a vegetable peeler or cheese plane, shave cheese over each portion, dividing it evenly. Serve immediately.
- Enjoy with Cakebread Cellars Sauvignon Blanc or another dry white wine with good acidity.
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