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
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
SPRING SALAD WITH CRISPY CHICKEN AND BACONY CROUTONS
Steps:
- Arrange a rack in center of oven; preheat to 475ºF. Pat chicken dry with paper towels. Using kitchen shears, remove bones, keeping skin and flesh intact; discard bones. Season chicken all over with 1/2 tsp. salt and 1/4 tsp. pepper.
- Heat a medium cast-iron or heavy ovenproof skillet over medium-high until hot but not smoking. Sear chicken skin side down, undisturbed, 2 minutes. Continue to cook, turning occasionally, until fat renders and skin is golden brown, 4-6 minutes more. Transfer chicken to a plate. Carefully pour off all but 2 tsp. fat and wipe off any fat that drips onto side or bottom of skillet. Return chicken to skillet skin side up. Transfer to oven and roast chicken, tenting skillet with foil if skin becomes too dark halfway through, until skin crisps and meat is cooked through, 8-12 minutes.
- Meanwhile, cook bacon in a large skillet over medium heat, turning occasionally, until just crispy, 4-5 minutes. Using a slotted spoon, transfer bacon to a large heatproof bowl. Pour off all but 2 Tbsp. fat. Heat fat in skillet over medium. Add bread in an even layer, season with a pinch of salt and pepper, and cook, turning pieces occasionally, until golden brown and crisp, 3-4 minutes. Remove from heat; add 1 Tbsp. vinegar and toss until absorbed. Let cool a few minutes, then taste and season with more salt and pepper, if needed. Transfer croutons to bowl with bacon.
- Remove chicken from oven and transfer to a plate; reserve skillet with fat and pan drippings. Let chicken cool 5-10 minutes, then cut into 1" pieces.
- Cook shallot, peas, 1/8 tsp. salt, and 1/8 tsp. pepper in reserved skillet over medium-low heat, stirring, until shallots are softened and peas are cooked, about 3 minutes. Remove from heat; stir in oil and remaining 2 Tbsp. vinegar (mixture will bubble) with a heatproof spatula. (If you want to ensure bright green peas, cook them separately in a small saucepan of boiling water or in the microwave and sprinkle over top of salad after plating.)
- Add escarole, fennel, and radishes to bowl with bacon and croutons. Pour warm dressing over. Toss to combine and slightly wilt greens.
- Mound salad among plates; nestle in chicken pieces. Top with mint. Serve immediately.
COLORFUL CHICORY SALAD WITH ANCHOVY DRESSING
The Italian chicory called radicchio comes in many guises. The round-headed radicchio di Chioggia is the most commonly known here, but the others, like the elongated Treviso and the curly fingered Tardivo are increasingly available. They sport shades of red, from burgundy to crimson to oxblood. The chicory family is a large one, though, and other members come in other colors, such as the fetchingly speckled yellow-cast Castelfranco; pale green broad-leafed escarole; curly endive or pointy-leaved Belgian endives, which are ivory or pink. All feature a pleasantly bittersweet flavor and require a somewhat assertive vinaigrette. Use only one type of chicory if you wish, but a colorful mixture of many kinds is a sight to behold.
Provided by David Tanis
Categories salads and dressings, appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 12 grams, Carbohydrate 6 grams, Fat 14 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 343 milligrams, Sugar 0 grams, TransFat 0 grams
WARM CHICKEN & CHICORY SALAD
Add some crunch to your roast chicken with this flavour-packed winter salad
Provided by Sarah Cook
Categories Dinner, Main course
Time 3h
Number Of Ingredients 12
Steps:
- Heat oven to 160C/140C fan/gas 3. Rub the chicken all over with butter and season well, inside and out. Sit it in a small roasting tin, pour the Sherry vinegar around, and cover with foil. Roast for 2 hrs.
- Meanwhile, get all of the remaining ingredients ready. Boil the peas for 1 min until just tender. Drain well, plunge into cold water to quickly cool, then drain again and set aside.
- Once your chicken has roasted for 2 hrs, remove from oven. Pour the juices into a jug, then increase oven temp to 220C/200C fan/gas 7. Roast for a further 20-30 mins (without foil) until golden.
- Skim the fat from the juices, then boil until you have about 100ml of juices left. Stir in the extra tbsp of vinegar, olive oil and caster sugar, taste, then tip onto your serving dish with the raisins.
- When the chicken has finished its second roasting, leave until cool enough to handle (or pop on a pair of clean rubber gloves), then tear the meat in large pieces from the carcass, onto the serving dish. Add the dill, chicory, salad leaves, pine nuts and peas, then toss together with your hands. Serve straightaway with some crusty bread.
Nutrition Facts : Calories 765 calories, Fat 52 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 58 grams protein, Sodium 0.46 milligram of sodium
CHICORY SALAD WITH GIANT GARLIC CROUTONS
Serve croutons on the side, and allow guests to crumble them over the salad just before eating.
Provided by Martha Stewart
Categories Bread Recipes
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees.
- Combine garlic and parsley in a small bowl. Using a total of 2 to 3 tablespoons olive oil, brush both sides of bread. Sprinkle one side liberally with the garlic-parsley mixture. Season with salt. Arrange on a baking sheet, and toast in oven until golden and crisp, 15 to 18 minutes. Set aside.
- Discard tough stems of chicories. Tear into bite-size pieces, and place in serving bowl. Combine lemon juice and remaining olive oil. Drizzle over greens, and season with salt and pepper. Serve salad with reserved croutons.
CHICORY SALAD WITH PEAR, TOASTED WALNUT AND MAPLE VINAIGRETTE
The slight sweetness of the maple syrup and earthiness of the walnuts contribute to the uniqueness of this salad. Recipe from LCBO Food and Drink magazine sring 2006 issue.
Provided by Nat Da Brat
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Coarsely chop walnuts and spread on a baking sheet.
- Bake 5 minutes, stir then continue baking another 3 to 5 minutes or until lightly browned and fragrant. Let cool.
- To make vinaigrette, whisk vinegar with olive oil, maple syrup, salt and pepper.
- Core and slice pear.
- Place chicory and pear in a large salad bowl.
- Toss with vinaigrette until leaves are shiny.
- Scatter with walnuts and serve right away.
Nutrition Facts : Calories 122.5, Fat 10, SaturatedFat 1.2, Sodium 93.2, Carbohydrate 8, Fiber 2.9, Sugar 4, Protein 1.9
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
STICKY BACON & SWEET POTATO JACKETS
Make and share this Sticky Bacon & Sweet Potato Jackets recipe from Food.com.
Provided by katew
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pierce skin of potatoes.
- Microwave on High for 10 - 12 minutes till soft, turn them over halfway.
- Halve potatoes lengthways.
- Scoop 1/3 of flesh out and place in mixing bowl.
- Place potato skins on baking sheet.
- Chop bacon into chunky pieces and fry in oil till cooked.
- Add to bowl and combine with remaining ingredients.
- Season to taste.
- Spoon this mixture back into potato skins.
- Grill till heated through and golden.
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