Mixed Chicories With Vinaigrette Food

MIXED CHICORIES WITH PERSIMMONS

Steps:

• Make the dressing: Gradually whisk oil into vinegar in a small bowl. Season with salt.
• Make the salad: Toss chicories, walnuts, persimmons, and pomegranate seeds in a large bowl. Add vinaigrette, and toss to coat. Season with salt and pepper.

PERSIMMONS AND ROASTED CHICORIES WITH SHALLOT VINAIGRETTE

Steps:

• Wash chicories, then trim and quarter lengthwise (or cut into sixths if large); do not pat dry. Sprinkle garlic with a pinch of salt; mash into a paste with the side of a knife; transfer to a non-reactive bowl with shallot, sugar, vinegar, 3/4 teaspoon salt, and a pinch of pepper; let stand 10 minutes. Whisk in mustard, then 1/2 cup oil. Season with salt and pepper. (Vinaigrette can be refrigerated in an airtight container up to 3 days. Return to room temperature before using).
• Preheat oven to 375°F. On a rimmed baking sheet, toss chicories with remaining 1 tablespoon oil and thyme; season with salt and pepper and spread in a single layer. Roast, turning once halfway through, until chicories are crisp-tender and charred in places, 25 to 30 minutes. Let cool slightly.
• Meanwhile, combine persimmons, pomegranate arils, and lemon juice in a large bowl. Add olives, herbs, and half of vinaigrette. Toss to combine; season with salt and pepper.
• Arrange chicories on a serving platter and drizzle with remaining vinaigrette. Spoon fruit mixture evenly over chicories and serve immediately.

SALAD OF SHAVED ARTICHOKES AND SUNCHOKES WITH GRAPEFRUIT AND CHICORIES

Steps:

• Reduce the orange juice until thick and bubbly, to a syrup. Cool and reserve.
• Section grapefruit by removing the peel and pith with a knife, and then cutting between the membranes. Squeeze the remaining grapefruit for its juice; reserve juice.
• Whisk together 1 tablespoon of the lemon juice, 1 tablespoon grapefruit juice, and the reduced orange juice. Whisk in 3 ounces of the oil to make an emulsified vinaigrette. Adjust seasoning. Mix together the remaining lemon juice, 1 tablespoon grapefruit juice and the remaining oil to make a loose vinaigrette. Adjust seasoning.
• Toss the chicories with the emulsified vinaigrette, season, and divide among 4 cold plates.
• Toss the grapefruit sections, sunchokes, artichokes, and chives with the loose vinaigrette, season and place on top of the chicories.
• Drizzle the plates with the remaining vinaigrette; and serve.

MIXED CHICORIES WITH VINAIGRETTE

Steps:

• In a large bowl, whisk together vinegar, mustard, and sugar; season with salt and pepper. Slowly add oil, whisking until fully blended. Add chicories and toss to combine; season. Serve, sprinkled with pomegranate arils.

CHICORY AND ASIAN PEAR SALAD WITH MEMBRILLO VINAIGRETTE

Steps:

• Heat vinegar in a small saucepan over medium. Add membrillo, whisking to dissolve, then whisk in mustard. Season with salt and pepper; let cool.
• Toss pears and chicories in a large bowl. Whisk oil into membrillo mixture; season with salt. Drizzle over salad and toss to coat; season with salt and pepper.
• Serve topped with walnuts.