We are searching data for your request:
Upon completion, a link will appear to access the found materials.
This bright, zippy chicory salad gets dressed with a punchy anchovy-lemon vinaigrette and adds a serious pop of color to your table. Use as many different varieties of chicories as you can find. This recipe is from Montreal’s cozy-cool coffee-pizza-wine restaurant Elena.
- 2 oil-packed anchovy fillets
- 1 garlic clove, finely chopped
- ½ cup coarsely chopped parsley
- ¼ cup extra-virgin olive oil
- 2 lb. mixed chicories (such as endive, frisée, escarole, and/or radicchio), torn into large pieces
- Freshly ground black pepper
Mash anchovies and garlic on a cutting board with the side of a chef’s knife until you’ve created a paste. Transfer paste to a large bowl and add parsley, oil, lemon juice, and salt and mix well to combine. Add chicories to bowl with dressing and toss to coat.
Transfer salad to a platter and shave Pecorino over. Season with pepper.
Chicory Rocks the Salad Bowl
Give me a leafy salad any day. Make it romaine, butter lettuce, watercress, red oak or a mixture of sturdy midsize leaves, and dress it simply with a good vinaigrette or with nuts, fruit and cheese. In cooler weather, compose it with as many kinds of multicolored chicory as possible.
The well-loved Italian chicory called radicchio, now common in North America, comes in many guises. The round-headed radicchio di Chioggia is the most readily available, but others, like the elongated Treviso and the curly fingered Tardivo, are increasingly popular. They sport various 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 (blanched for salads) or pointy Belgian endive, which can be ivory or pink.
All chicories feature a pleasant, bittersweet flavor, which requires a somewhat assertive vinaigrette. A lemony, garlicky anchovy dressing is a delightful choice, one I often employ with these vibrant leaves, sometimes with a garnish of chopped egg. Another classic option is a mustard vinaigrette made with red wine vinegar and crisp bacon lardons — like the traditional French bistro curly endive salad — or a zesty, peppery blue cheese dressing.
Chicory pairs handsomely with citrus fruit: Use blood orange, grapefruit, kumquat or tangerine, with a citrus dressing. Or try a shallot and balsamic vinegar dressing with walnut oil and toasted walnuts.
Another approach is to grill or broil. Split the chicory lengthwise and cut the halves into wedges before letting them char a bit. Serve warm or at room temperature, napped with vinaigrette.
Of course, you don’t want to drown these brilliant leaves, even if they can take a bit more dressing than tender lettuces. I find it best to give them a sprinkle of salt and only a few tablespoons of dressing, tossing to coat every leaf. Let the salad sit for a few minutes and taste it before adding more.
You may use just one chicory if you wish (say, all Belgian endive or radicchio), but a crisp bowl filled with a multitude of varieties is a gorgeous, mouthwatering sight to behold.
And to Drink .
Salads are difficult to pair with wine, primarily because of the vinegar so often used in dressings. Vinegar and wine are like oil and water they almost physically repel each other. It’s often easier on wine to use lemon juice in dressings rather than vinegar. But some wines will work with a vinegar dressing, particularly one like this with anchovy, garlic and mustard. These Mediterranean ingredients will go well with a crisp rosé. If it’s any time but summer, this may pose a problem because many rosés have a short life span. But good Provençal rosés, Château Ste.-Anne for one, have the structure to last for a few years. These rosés, or their equivalent, will be delicious. If you don’t have one on hand, a dry, lively white will do. Or you could try a Manzanilla sherry. ERIC ASIMOV
Celebrate chicory with our favourite recipes for this leafy veg. Eat raw or cooked in salads, tarts and more.
Baked chicory with chicken in a sage & mustard sauce
A perfectly creamy chicory and chicken dish for a dinner party
Slow-roasted pork belly & chicory
A relaxed roast to feed a crowd - the tender chicory and delicious juices mean you needn't cook separate veg and gravy
Courgettes & chicory with black olive dressing
Gordon Ramsay produces another great vegetable side dish
Upside-down chicory tart
The sugar in this recipe caramelises the chicory bringing out its delicious flavours
Warm chicken & chicory salad
Add some crunch to your roast chicken with this flavour-packed winter salad
Pear, chicory & blue cheese salad
Creamy blue cheese, ripe pears and walnuts make a winning combination in this elegant salad
Chicory cups with prawns & mango
Juicy prawns pair beautifully with sweet mango and crunchy leaves in this simple canapé, finished with lemon juice and coriander
Golden chicory in prosciutto wraps
Try Barney's simplified version of the traditional French version - you could use normal sliced honey roast ham if you prefer
Chicory roasted with thyme & bacon
A simple supper dish that'll tickle your taste buds Chicory roasted with thyme & bacon
Lettuce, chicory & apple salad with poppy seed dressing
Make the dressing for this super healthy salad in a jar and keep leftovers in the fridge for during the week
Herby pork with apple & chicory salad
A healthy crisp salad served with a low-fat cut of herb-crusted pork - a quick supper that's good for you
Griddled chicory with figs & bitter leaves
Also know as endives, chicory is the perfect leaf to spruce up a salad
Chicory & hummus bites
These chicory and hummus bites couldn't be easier to make for a buffet
Chicory & orange salad with ginger dressing
A fresh and light salad that makes a great accompaniment to an Indian-style buffet, perfect for New Year or a celebration
Charred chicory cups & walnut brittle
Sweet and salty, hot and sharp, these canapés make a great light snack or casual starter. The brittle is delicious on its own, make twice as much and serve it on the side
First, make the dressing by whisking together the egg yolk, lemon juice, anchovies and garlic clove and gradually whisk in the olive oil to thicken the mixture.
Add the grated Parmigano-Reggiano cheese and gradually whisk in the double cream, followed by the mascarpone cheese. Season to taste.
Assemble the canapés by taking leaves of the chicory and filling with a little dressing, followed by a few cubes of chorizo and plenty of smoked chicken.
Drizzle a little with more dressing over each canapé and top with chopped basil leaves and shaved Parmigano-Reggiano cheese before serving.
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
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.
Chicory Caesar Salad with Garlic Sourdough Croutons
The beloved traditional caesar dressing uses eggs to create its creamy texture, but we like to switch it up with a lighter version here to pair with the texture of chicories. If you’re not into anchovies, you can omit them - the dressing is still delicious without them! You can also mix in some of the grated cheese to the dressing before tossing the salad.
For the garlic croutons
4-5 slices sourdough bread (about 1 ½” thick)
2 tablespoons extra-virgin olive oil
Preheat oven to 400ºF and line a baking sheet with parchment paper. If desired, remove the crust from the bread slices, then cut them lengthwise into 1” strips and tear into bite-size chunks. In a medium bowl, combine grated garlic, olive oil, and a big pinch of salt. Whisk until smooth, then add torn bread and mix thoroughly with your hands so all the garlic oil really gets into the bread. Spread onto prepared baking sheet, and bake for 20-25 minutes, turning halfway through for even browning.
For the dressing
2 oil-packed anchovy fillets (optional)
2 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon seeded or dijon mustard
¼ cup coarsely chopped parsley (optional)
On a cutting board, mince anchovies and garlic until you’ve created a paste (or use a mortar and pestle if you have one!). Transfer paste to a bowl and add oil, lemon juice, mustard, salt, chili flakes, and parsley (if using) and whisk well to combine.
For the salad
1 lb. mixed chicories (such as endive, frisée, escarole, and/or radicchio), torn into large pieces
Hard cheese of your choice (Pecorino Romano, Parmesan, etc)
Freshly ground black pepper
In a large bowl, combine dressing and croutons, and toss to lightly coat. Add chicories and toss (ideally with your hands!) until well mixed. Transfer salad to a platter and serve with shaved or grated cheese and freshly ground black pepper.
Purple radicchio is a feast for both the eyes and the palate. This relative of chicory and endive has just 10 calories per cup and is high in vitamin K. It boasts a pleasant bitter bite, which stands up wonderfully to funky crumbled blue cheese and a zingy mustard dressing in thislue Cheese, Walnut, and Chicory Salad. Grilling the radicchio before assembling a salad brings out even more of its natural sweetness. Try this technique in Grilled Radicchio and Plum Salad, where it&aposs paired with sharp goat cheese and sweet aged balsamic.
Whether you love it or hate it, kale boasts a whopping 684 percent of your daily recommended intake of vitamin K in a one-cup serving. A member of the brassica family, this leafy green has a sweet flavor reminiscent of cabbage or Brussels sprouts, but its ancestry also means that it can be a bit tough when consumed raw. Luckily, there&aposs a fix for that! First, remove the thickest ribs from your kale leaves then cut it into small, bite-sized pieces. Finally, massage the dressing into the kale for at least 45 seconds, which will help soften it and make it easier to chew and digest. Try it inhef John&aposs Raw Kale Salad, which pairs the slightly bitter green with sweet persimmon, apple, and orange this Kale and Feta Salad with apple, currants, and toasted pine nuts or thisreamy Kale Salad with a Greek yogurt dressing and crunchy sunflower seeds.
Pressed caesar chicken thighs with charred baby gem and pickled shallots
This is a caesar salad with a difference the chicken is submerged in the umami rich dressing, which brines it and gives it a delicious parmesan crust when seared on the barbecue. The thighs are cooked under weights to achieve a perfect crisp skin every time, and served with pickled shallot rings and lightly grilled little gem. Best of all, this delicious barbecue salad can be whipped up within the hour!
Click the here for more of our top summer barbecue recipes!
Hide story show story
Our re-invented version of the caesar salad takes it to moreish new heights and has fast become a favourite here at the kitchen with Great British Chefs.
It was inspired by a famous barbecue recipe from the Deep South Alabama white sauce chicken. The chicken is submerged in a vinegar and mayonnaise based white sauce before being barbecued, but we decided to switch it up and use a caesar dressing for the marinade. The salty ingredients in the dressing such as the anchovies and Parmesan act as a brine, helping you achieve incredibly juicy thighs. Meanwhile the Parmesan melts during the grilling, giving it a cheesy golden crust to die for.
Samin Noserat's 'conveyor belt chicken' recipe from her book Salt, fat, acid, heat inspires the method of cooking. Boned out thighs are cooked skin down with a weight on top, ensuring you get a spectacular evenly golden and crispy skin in only 8 minutes. Using the cast iron plancha on the barbecue is a great way of achieving this, plus you get that extra smokey flavour from the coals.
The chicken is the star here, so the rest of the salad is kept simple punchy pickled shallots, gem leaves lightly wilted on the grill for a slightly nutty flavour and a smattering of finely chopped herbs. All ready to eat within 60 minutes. Go!
- 4 chicories
- 1 green apples, Granny Smith (2 pictured)
- 2 green onions
- 150 gram creme fraiche
- 100 ml apple juice
- 1 tablespoon olive oil
- pepper and salt to taste
&uarr click on the photo to enlarge
View the original recipe via:
Making the crunchy chicory salad -- 10 minutes
COMBINE creme fraîche and apple juice in the large bowl and whisk until smooth. ADD about a tablespoon of olive oil and season with pepper and salt for an easy dressing.
REMOVE the outer leaves from the chicory and also remove the bitter hard parts in the middle. CHOP the chicory into rough pieces and ADD them to the large bowl. RINSE the green apple and chop into strips.
COMBINE the apple and chicory very well so everything is coated with the creme fraîche dressing.
Crunchy chicory salad
That's all there is to create a very easy side dish you can serve with any kind of meat or fish. Enjoy your meal!
Did you make this recipe or are you planning to?
Mention @ohmydish, tag #ohmydish on Instagram or save this recipe!
- 4 0.5 inches slices French bread, cut into 3/4 inch cubes
- ¼ cup butter
- 3 tablespoons grated Parmesan cheese
- ⅛ teaspoon garlic powder
Cut four 1/2-inch-thick slices French bread into 3/4-inch cubes set aside. In a large skillet melt butter or margarine. Remove from heat. Stir in Parmesan cheese and garlic powder. Add bread cubes, stirring until cubes are coated with butter mixture. Spread bread cubes in a single layer in a shallow baking pan. Bake in a 300 degree F oven for 10 minutes stir. Bake about 10 minutes more or until bread cubes are crisp and golden. Cool completely store in an airtight container for up to 1 week. Makes about 2 cups (sixteen 2-tablespoon servings).