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Easy chicory salad recipe

Easy chicory salad recipe


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  • Dish type
  • Salad
  • Green salad

An incredibly simple yet flavourful and crisp chicory salad, perfect for getting in your greens during the winter months.

Be the first to make this!

IngredientsServes: 4

  • 2 chicories
  • 3 tablespoons vegetable oil
  • 6 tablespoons single cream
  • 1/2 garlic clove, minced (optional)
  • 2 to 3 tablespoons lemon juice
  • salt, to taste
  • 1 pinch caster sugar

MethodPrep:10min ›Ready in:10min

  1. Prepare the chicory by removing the root and core. Shred the tender leaves and place in a bowl.
  2. In a small bowl whisk together the oil, cream, garlic (if using), lemon juice, salt and sugar. Whisk vigorously until all ingredients are well mixed.
  3. Pour dressing over the chicory. Toss and serve immediately.

Tip

Chicory is a winter vegetable and has a white central bulb with tightly packed elongated leaves that can be green or red in colour at the tips. Chicory is a fairly versatile vegetable in that it can be eaten raw or cooked and excellent when stir fried.To vary the flavour, mix in fresh herbs like basil, dill, tarragon, parsley or chives.

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Chicory, Tangerine, and Pomegranate Salad

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This salad combines the best flavors of fall for an elegant dish you’ll wish you could re-create all year.

What to buy: We tested this recipe with mesclun mix, and though it would suffice in a pinch, we preferred mixed chicory. Whole heads of chicory are ideal for this salad choose a variety of textures and colors for a stunning presentation.

Game plan: The shallots can be pickled and the vinaigrette can be made up to 3 days in advance.

This recipe was featured as part of both our Neoslacker Interactive Thanksgiving menu and our Fall Ingredients recipe gallery.


Chicory salad recipe

Today is time for some fresh bitter chicory salad. This chicory salad can be green or red. The taste of it is very bitter but refreshing.

This salad can go very well with any kind of food. Maybe in a combination with something sweet like chicory salald with orange can be interesting.

For me, chicory salad with cheese is very delicious. Because of that, I prepared green chicory salad with shredded cheese, simple spices like salt and pepper, crumbled almonds, chopped green onion and olive oil.

It was very bitter but very refreshing in a combination with rice and vegetables and roasted chicken.

This chicory salad is really very bitter and not everyone would like it, but for someone who likes to experimenting and loves strong flavors, will be perfect!

All the ingredients and just like step-by-step instructions for this chicory salad with cheese are listed below!

If you like this bitter chicory salad with cheese, please comment below and share with us your way of preparing this salad or what would you change in it.

INGREDIENTS FOR CHICORY SALAD WITH CHEESE

  • 5 green chicory buds or red if you like
  • One small cup of shredded cheese
  • Chopped green onions
  • Crumbled almonds
  • Little bit of lemon juice
  • Salt
  • Pepper
  • Olive oil

HOW TO MAKE CHICORY SALAD WITH CHEESE

  • Wash the chicory bulbs and cut the vertically in 3 slices like in the video.
  • Remove them carefully on the plate so that you can later place them on the serving plate.
  • Prepare all the ingredients like shredded cheese, crumbled almonds, salt, pepper, lemon juice and olive oil.
  • Place the chicory slices on the serving plate how you want to look nice.
  • Salt it and put the pepper on it.
  • Spread the crumbled almonds on top of the each chicory slice.
  • Add the chopped green onions on it.
  • Put the shredded cheese on each of the chicory slice.
  • Add the lemon on the salad.
  • Spread the olive oil on everything.

Here is the video how I made this chicory salad:

That’s it people! Enjoy this chicory salad with cheese!

If you like this bitter chicory salad with cheese, please comment below and share with us your way of preparing this salad or what would you change in it.


Chef's Notes:

You can use white or regular balsamic vinegar. Make sure to use a mild-flavored olive oil. I'd usually tell you to substitute any mustard you want, but please use Dijon mustard in this. You can use any blue cheese you like, but a sweeter, richer one made from cow's milk, compared to sheep's, is ideal.

You can add fresh, crisp apple or pear slices to this as well.

All dressing ingredients are "to taste" and should be adjusted for personal tastes. A bitter greens salad needs a dressing that is relatively acidic.

Add 2/3 of the dressing amount at first, then toss, and adjust with more if needed. There should be a generous amount of dressing used for this salad, and the dressing recipe may make more than you need.


Ingredients

  • 2 heads of chicory
  • 1 small pomegranate
  • a handful of fresh parsley
  • 2 tablespoons of olive oil
  • 2 tablespoons of pomegranate molasses
  • a handful of pistachios
  • pepper and salt to taste


&uarr click on the photo to enlarge

Kitchen equipment

View the original recipe via:
https://ohmydish.com/recipe/chicory-salad-with-pomegranate

Preparation - 10 minutes

Make a simple dressing in the medium-sized bowl by mixing the pomegranate molasses with 2 tablespoons of olive oil and season with salt and pepper.

Remove the seeds from the pomegranate, the easiest way to do this is by tapping it with a wooden spoon.

Remove the core from the chicory and cut the chicory coarsely.

Chicory salad with pomegranate

Finishing the chicory salad with pomegranate - 5 minutes

Combine the chicory with the pomegranate seeds and the pomegranate dressing.

Rinse and coarsely chop the parsley. Coarsely chop the pistachio nuts and stir the parsley and pistachio into the salad. Enjoy!

Did you make this recipe or are you planning to?
Mention @ohmydish, tag #ohmydish on Instagram or save this recipe!


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Sweetcorn and avocado with sweet chilli and lime sauce

Yotam Ottolenghi’s sweetcorn and avocado with sweet chilli and lime sauce: a final fling for the barbecue so long as the weather plays ball.

This works as a side salad for grilled meat or spooned on brown rice or black quinoa. You can make the sauce well in advance (I’d also be inclined to make double or triple the amount of sauce, and freeze the excess, ready for next time), leaving just the corn to grill and the salad to mix. Serves six.

4 corn cobs, trimmed
15g mint leaves, roughly shredded
20g coriander leaves, chopped
2 large ripe avocados, peeled, stoned and cut into 3cm pieces
5 spring onions, finely sliced on an angle
Salt

For the sweet chilli and lime sauce
1 small red pepper
70g caster sugar
90ml rice vinegar
2 tbsp fish sauce
2 red chillies, deseeded and finely chopped
5cm piece fresh ginger, peeled and finely chopped
1 garlic clove, peeled and crushed
Finely grated zest of 1 lime, plus 2 tbsp lime juice

Heat the oven to 220C/425F/gas mark 7. Start with the sauce. Put the pepper on a small oven tray and roast for 25 minutes, until soft and blackened all over. Take out of the oven and, when cool enough to handle, peel and discard the skin, and remove and discard the seeds and stalk. Put the pepper flesh in the small bowl of a food processor, and blitz to a smooth puree.

Put the sugar, vinegar and fish sauce into a small saucepan on a medium-high heat, bring to a boil, stirring to melt the sugar, and leave to bubble for five to six minutes, until the syrup is thick and reduced to about a half. Off the heat, stir in the chillies, ginger, garlic and red pepper puree, and leave to cool. Once cool, stir in the lime zest and juice, and set aside.

Put a char-grill on a high heat and ventilate your kitchen. Once hot, griddle the corn for eight to 10 minutes, turning regularly, until fairly black all over, then cut off the kernels in large clumps.

Mix the corn kernels in a large bowl with the chilli sauce, herbs, avocado and spring onion, season with salt to taste, and serve at once.


Sautéed Chicory Greens Southern Italian Style

Eating bitter chicory greens is an ancient tradition in the Italian cuisine, especially in the southern regions. For centuries people used to hand-pick the wild variety of this plant in the surrounding areas of their homes and cook it right away, sometimes sautéed and sometimes simply boiled. I can even recall that when I was a little girl, my grandmother used to go out in the rain during spring time to pick the freshest chicory she could find.

Today however, there is no need to hunt for chicory in the wild as it is becoming way more common to find this nutrient-packed vegetable also in the supermarkets. I can assure you that if you cook it properly, the taste is quite as good. In fact, raw chicory has a strong bitter and spicy flavour, but if you boil it for just a few minutes it becomes mild and delicious.

This recipe is a staple in my family and everyone loves it. Besides, it pairs the benefits of eating leafy vegetables with all the great distinctive ingredients used in the southern Italian cuisine like capers, anchovies in oil and chili flakes. And the best part? It takes just a few minutes to prepare.

As it has quite a powerful flavour, this side dish pairs perfectly with simple and healthy mains like grilled fish or steamed chicken. Moreover, it can also be reinvented as a great pasta sauce.

As a side note, if you like this recipe, but you cannot find chicory greens at your local grocery store, you can replace them with any kind of bitter leafy vegetable of your liking such as endive, escarole, radicchio or even dandelion leaves. In this case, however, I would suggest you to blanch the greens just for a few seconds instead of boiling them down or just skip boiling them altogether.


Related Video

Great dressing! Make ahead so flavors blend. Used mandarin oranges when in a hurry.

We live in Florida so get a lot of wonderful oranges from friends' trees and need new recipes. This is a keeper. To the dressing, I also added 1-2 cloves minced garlic, 1/2 t salt and omitted the vinegar because of all the juice created when I prepared the oranges. Will use this recipe again when trying to use up oranges.

might use slightly less chile powder, but add a bit a cayenne for a kick. A little garlic as well. Really very, very good. If you can't find arugula, the escarole makes an excellent subsitute.


Chicory and Persimmon Salad with Rosemary Vinaigrette

The slightly bitter greens and sweet persimmon balance each other perfectly in this colorful Thanksgiving salad.

2 large or 3 small persimmons

2 ounces Drunken Goat, rind removed and shaved with a vegetable peeler

1 tablespoon minced shallot

1 teaspoon thick balsamic vinegar

leaves from 1 sprig fresh rosemary, minced

1. Peel outer leaves from the radicchio and cut into quarters. Remove the core and cut each quarter in half again. Cut endive into 1-inch rings, discarding the tough core.

2. Peel and thinly slice persimmons using a mandoline. Cut slices in half to make half-moon shapes.

3. To make the dressing, whisk together shallot, balsamic vinegar, rosemary, lemon juice, and agave. Slowly pour in the oils, whisking constantly to emulsify. Season to taste with salt and pepper.

4. To assemble the salad, toss radicchio and endive with half the dressing. Arrange half on a platter and top with half the persimmon slices, shaved cheese, and toasted walnuts. Do a second layer with remaining greens, persimmon, shaved cheese, and toasted walnuts. Pour over remaining dressing (or serve on the side) and finish with a little sea salt and freshly cracked black pepper.