CHICORY SALAD RECIPE | BON APPÉTIT
Provided by: Andy Baraghani
Yield: 8 servings
|1 cup pecans|
|¼ cup sherry vinegar or red wine vinegar|
|¼ cup whole grain mustard|
|2 tablespoons honey|
|1 head of escarole, leaves separated and torn|
|1 head of radicchio, leaves separated and torn|
|¼ cup thinly sliced chives|
|Extra-virgin olive oil (for drizzling)|
|Kosher salt, freshly ground pepper|
- Preheat oven to 350°. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 6–8 minutes. Let cool; crush or coarsely chop.
- Whisk vinegar, mustard, and honey in a large bowl to combine. Add escarole, radicchio, chives, and half of the pecans. Drizzle with oil, season with salt and lots of pepper, and toss to coat. Top salad with remaining pecans.
- Do Ahead: Pecans can be toasted 1 day ahead. Store airtight at room temperature.
WARM CHICKEN & CHICORY SALAD RECIPE | BBC GOOD FOOD
Provided by: Sarah Cook
Categories: Dinner, Main course
Total time: 3 hours
Prep time: 30 minutes
Cook time: 2 hours 30 minutes
|1.6kg whole chicken|
|4 tbsp butter , at room temperature|
|200ml sherry vinegar , plus 1 tbsp|
|200g frozen peas|
|3 tbsp olive oil|
|½ tsp caster sugar|
|15g pack dill , roughly chopped|
|3 heads chicory , green, red or a mixture|
|50g mixed salad leaves (we used rocket and chard mix)|
|100g pine nut , toasted|
|crusty bread , to serve|
- 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.
Calories 765 calories, FatContent 52 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 17 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 4 grams fiber, ProteinContent 58 grams protein, SodiumContent 0.46 milligram of sodium
WARM STUFFED CHICORY SALAD RECIPE | DELICIOUS. MAGAZINE
Provided by: The delicious. food team
Total time: 35 minutes
Prep time: 10 minutes
Cook time: 25 minutes
Yield: Serves 4
|4 large chicory heads, sliced down the middle and fanned open like a book|
|275g cooked stuffing|
|2 onions, thickly sliced|
|1 tbsp light olive oil|
|2 pears, thinly sliced|
|3 celery sticks, sliced|
|150g lettuce, such as romaine or little gem|
|Large handful fresh flatleaf parsley, chopped|
|50g nuts (we used pecans but almonds, walnuts and hazelnuts all work well)|
|40g dried fruit (we used flame raisins but prunes, sultanas or currants also work well)|
|3 tbsp good-quality shop-bought vinaigrette|
- Heat the oven to 200°C/180°C fan/gas 6. Put the chicory in the middle of a roasting tin and fill with the stuffing (see tip). Add the onions and season, then drizzle with the oil and roast for 25 minutes.
- Put the pears, celery, lettuce, parsley, nuts and dried fruit in a serving dish, then toss gently with the vinaigrette. Top with the chicory and onions to serve.
Calories 394kcals, FatContent 17.6g 2g saturated), ProteinContent 7.2g , CarbohydrateContent 47.3g (20.4g sugars), FiberContent 9g
WARM MUSHROOM AND CHICORIES SALAD | MARTHA STEWART
Provided by: Greg Lofts
Categories: Healthy Recipes
Total time: 35 minutes
Prep time: 25 minutes
Yield: Serves 6 to 8
|1/2 cup raw hazelnuts|
|2 small shallots, sliced into rounds (1/2 cup)|
|3 tablespoons white balsamic vinegar|
|2 teaspoons grated lemon zest, plus 1 tablespoon fresh juice|
|Kosher salt and freshly ground pepper|
|5 ounces oyster mushrooms, separated into individual trumpets|
|5 ounces shiitake-mushroom caps, halved if large|
|5 tablespoons extra-virgin olive oil|
|1 tablespoon light-brown sugar|
|1 tablespoon Dijon mustard|
|2 anchovies, mashed to a paste|
|8 cups torn mixed chicories, such as frisée, Castelfranco, and Trevisano|
|1/2 cup pomegranate arils|
- Preheat oven to 350°F. Place nuts in a single layer on a rimmed baking sheet; toast until darkened slightly with a nutty aroma, 10 to 12 minutes. When cool enough to handle, coarsely chop.
- In a small bowl, combine shallots, vinegar, lemon juice, and 1 tablespoon water; season with salt and pepper. Heat a dry medium skillet over medium-high; add mushrooms and a pinch of salt. Cook, stirring a few times, until mushrooms are golden brown in places and a film forms on bottom of skillet, 5 to 7 minutes.
- Drizzle with 1 tablespoon oil and sprinkle evenly with brown sugar. Cook until mushrooms are caramelized and fragrant, about 1 minute. Transfer mixture to a large bowl; cover to keep warm.
- Return skillet to medium heat. Drain shallots, pouring shallot liquid into skillet, and set aside. Stir mustard, anchovies, and lemon zest into skillet to combine. Slowly whisk in remaining 1/4 cup oil and cook just to warm through, about 20 seconds.
- Transfer to bowl with mushroom mixture, along with chicories. Toss to evenly coat and season to taste. Top with pickled shallots, chopped hazelnuts, and pomegranate arils; serve.