Southwestern Chicory Salad Food

SOUTHWESTERN SALAD RECIPE BY TASTY

Steps:

• In a food processor, combine the avocado, lime juice, garlic, salt, and water. Pulse until smooth, then transfer to a large mason jar.
• Add the bell pepper, corn, cherry tomatoes, quinoa, black beans, and spinach and screw on the lid.
• Store in the refrigerator until ready to eat, up to 5 days.
• Give the mason jar a good shake to mix and use a fork or spoon to stir as needed.
• Enjoy!

TANGY CHICORY SALAD

Steps:

• Whisk together the vinegar, honey, orange zest and juice and olive oil. Season to taste, then set aside.
• Thinly slice the bottom third of each chicory heart, then separate the leaves. Put in a bowl and mix with the salad dressing. To serve, scatter over the pumpkin seeds and parmesan shavings.

GILLY'S CHICORY SALAD

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.

SOUTHWESTERN CHICORY SALAD

Steps:

• In a salad bowl stir together oil, vinegar, mustard, and chili powder. With a sharp knife cut a slice from top and bottom of orange to expose flesh and arrange orange with a cut side down on a cutting board. Cutting from top to bottom, remove peel and pith. Cut sections free from membranes. To dressing add orange sections and remaining ingredients and toss to coat.

SOUTHWESTERN CHICKEN SALAD

Steps:

• Place tortilla strips on a baking sheet; spritz both sides of strips with butter-flavored cooking spray. Bake at 350° for 4-5 minutes or until crisp. Meanwhile, in a large nonstick skillet, cook chicken in oil over medium heat until no longer pink; set aside. , Combine the salad greens, corn, beans, 1 cup tomatoes, green pepper, jicama and onions; arrange on a serving platter. Place chicken in center of salad; sprinkle with cheese and remaining tomatoes. Arrange tortilla strips around chicken. , In a small bowl, combine the ranch dressing and barbecue sauce; serve with salad.

PEAR, CHICORY & BLUE CHEESE SALAD

Steps:

• Discard the outer leaves from the chicory and slice in half lengthways. Cut out the base root, then slice into long, thin slivers and rinse. Pat dry and put in a bowl. Cut each pear quarter into 3 and toss with a little lemon juice to prevent discolouring. Add to the bowl with the parsley and walnut halves.
• Make a dressing by mixing the walnut oil with the remaining lemon juice and seasoning, then add to the bowl. Toss everything together, then plate up, crumbling over the cheese. Serve immediately.

CHICORY SALAD WITH BLUE CHEESE DRESSING

Steps:

• Slice the base off each chicory and peel off the leaves until you reach the core, which you can either cut into quarters or leave whole. Arrange the leaves on a platter.
• Drizzle the chicory with a little olive oil and season with salt and pepper. Crumble half the blue cheese over the chicory, then mix the remaining cheese with the vinegar, squashing with a fork to make it creamy. Add the cream, lemon juice and crème fraîche, then whisk together. Adjust the seasoning, spoon over the salad and serve.

SAUTEED CHICORY

Steps:

• Heat olive oil in a large skillet over medium-high heat. Add anchovies, and cook 1 minute. Add radicchio and chicory; saute until slightly wilted, 1 to 2 minutes. Season with salt and pepper. Transfer to serving platter, and drizzle with balsamic vinegar.

BLUE CHEESE, WALNUT, AND CHICORY SALAD

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.