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
CHICORY SALAD WITH MEYER LEMON DRESSING
Steps:
- Whisk together sour cream, lemon juice, vinegar, caraway seeds, and salt until combined. Gradually whisk in oil.
- Place chicories in a large bowl, and toss with vinaigrette until evenly coated. Add nuts, and toss to combine. Vinaigrette can be refrigerated 1 day; let stand at room temperature 30 minutes before dressing salad.
SPINACH SALAD WITH MEYER LEMON CAESAR DRESSING AND FLATBREAD CROUTONS
Provided by Bobby Flay
Categories appetizer
Time 5h25m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Place lemon juice, garlic, mustard, mayonnaise, anchovies, red wine vinegar, salt, and a good amount of freshly ground black pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Add the grated cheese and blend for a few seconds to incorporate.
- Place spinach in a large bowl, add dressing, and toss to coat each leaf. Add Flatbread Croutons and toss again. Top with shaved Parmesan and serve immediately.
- Flatten flatbread dough, gently press into a large rectangle, brush liberally with olive oil, season with salt and pepper, and throw on grill. Grill on both sides until golden brown. Cut into strips about 2 to 3 inches long and 1/4-inch wide.;
- Mix water and yeast in a large bowl and let stand 5 minutes to proof. Gradually pour in 2 cups of the flour and stir to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered, for at least 1 hour.
- Put sponge in the bowl of a stand mixer. Using the dough hook, add the salt and oil, then add the flour, 1/2 cup at a time, to form a dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, if desired, let rise again for 1/2 hour, and then roll out as desired.
CHICORY SALAD WITH BLUE CHEESE DRESSING
The chicory gives a bitter contrast to the richness of the cheese in this sophisticated salad recipe
Provided by John Torode
Categories Dinner, Side dish
Time 15m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 219 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.79 milligram of sodium
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