Mixed Chicories With Vinaigrette Recipes

MIXED CHICORIES WITH PERSIMMONS

Mixed Chicories with Persimmons image

Winter lettuces are heartier than most everyday salad greens and have a pleasantly bitter flavor. They stand up well to crunchy walnuts and sweet-tart winter fruits.

Provided by Martha Stewart

Time 15m

Number Of Ingredients 8

Ingredients

1/2 cup extra-virgin olive oil
3 tablespoons red-wine vinegar
Coarse salt
2 pounds mixed chicories, such as radicchio, Radicchio di Treviso, Palla Rossa, and frisee, torn into 1-inch pieces (18 cups)
1 cup walnuts, toasted and coarsely chopped
3 Fuyu persimmons, peeled and cut into 1/2-inch wedges
3/4 cup pomegranate seeds
Coarse salt and freshly ground pepper

Steps:

Make the dressing: Gradually whisk oil into vinegar in a small bowl. Season with salt.
Make the salad: Toss chicories, walnuts, persimmons, and pomegranate seeds in a large bowl. Add vinaigrette, and toss to coat. Season with salt and pepper.

MIXED CHICORIES WITH VINAIGRETTE

Mixed Chicories with Vinaigrette image

Pomegranate arils are the crown jewels on this salad of mixed-chicories, adding a burst of sweetness to the tangy dressing and bitter greens.

Provided by Martha Stewart

Categories Salad Recipes

Time 10m

Yield 6

Number Of Ingredients 7

Ingredients

2 tablespoons unseasoned rice vinegar
1 teaspoon Dijon mustard
Pinch of sugar
Kosher salt and freshly ground pepper
1/3 cup extra-virgin olive oil
8 cups mixed chicories, such as radicchio rosso di Treviso, radicchio Castelfranco, and red and white endives
1/4 cup pomegranate arils, for serving (optional)

Steps:

In a large bowl, whisk together vinegar, mustard, and sugar; season with salt and pepper. Slowly add oil, whisking until fully blended. Add chicories and toss to combine; season. Serve, sprinkled with pomegranate arils.

PERSIMMONS AND ROASTED CHICORIES WITH SHALLOT VINAIGRETTE

Persimmons and Roasted Chicories with Shallot Vinaigrette image

Sweet persimmons are paired with chicories, a family of cold-season plants that include escarole, radicchio, and-at least culinarily speaking-endives in this special-occasion salad. It feeds a crowd and to make it a crowd pleaser, the chicories are roasted to tame their slighty bitter flavor. Pops of jewel-toned pomegranate arils and inky oil-cured olives provide a fresh and briny acidity (and major curb appeal).

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 1h

Yield Serves 10 to 12

Number Of Ingredients 15

Ingredients

4 pounds mixed chicories, such as speckled radicchio, Treviso, and endive (6 to 8 heads, depending on size)
1 small clove garlic, minced
Kosher salt and freshly ground pepper
1 small shallot, finely chopped (1/4 cup)
Pinch of sugar
3 tablespoons sherry vinegar
1 teaspoon Dijon mustard
1/2 cup plus 1 tablespoon extra-virgin olive oil
4 thyme sprigs
3 Fuyu persimmons, halved and sliced into thin wedges (2 cups)
1 1/2 cups pomegranate arils (from 2 large)
2 tablespoons fresh lemon juice
1/2 cup oil-cured black olives, pitted and torn into 1/2-inch pieces
1/4 cup lightly packed fresh mint leaves, torn if large
1/4 cup lightly packed fresh parsley leaves, torn

Steps:

Wash chicories, then trim and quarter lengthwise (or cut into sixths if large); do not pat dry. Sprinkle garlic with a pinch of salt; mash into a paste with the side of a knife; transfer to a non-reactive bowl with shallot, sugar, vinegar, 3/4 teaspoon salt, and a pinch of pepper; let stand 10 minutes. Whisk in mustard, then 1/2 cup oil. Season with salt and pepper. (Vinaigrette can be refrigerated in an airtight container up to 3 days. Return to room temperature before using).
Preheat oven to 375°F. On a rimmed baking sheet, toss chicories with remaining 1 tablespoon oil and thyme; season with salt and pepper and spread in a single layer. Roast, turning once halfway through, until chicories are crisp-tender and charred in places, 25 to 30 minutes. Let cool slightly.
Meanwhile, combine persimmons, pomegranate arils, and lemon juice in a large bowl. Add olives, herbs, and half of vinaigrette. Toss to combine; season with salt and pepper.
Arrange chicories on a serving platter and drizzle with remaining vinaigrette. Spoon fruit mixture evenly over chicories and serve immediately.

MIXED CHICORIES WITH WARM APPLE THYME DRESSING

Mixed Chicories with Warm Apple Thyme Dressing image

Chicories tend to be strong and bitter tasting. You typically find them sauteed or wilted, but it's best to eat them raw, tossed with a warm, slightly sweet vinaigrette and crisp apples.

Provided by Martha Stewart

Categories Salad Recipes

Number Of Ingredients 3

Ingredients

4 tablespoons Warm Apple Thyme Dressing
1 pound mixed chicories (endive, radicchio, curly endive, frisee, dandelion), trimmed and washed
Freshly ground black pepper

Steps:

Place the dressing in a large bowl. Add the chicories and toss to coat. Season with pepper and serve.

CHICORY AND ASIAN PEAR SALAD WITH MEMBRILLO VINAIGRETTE

Chicory and Asian Pear Salad with Membrillo Vinaigrette image

Membrillo lends subtle sweetness to the dressing; look for it at any well-stocked cheese counter.

Provided by Miles Thompson

Yield 6 Servings

Number Of Ingredients 8

Ingredients

1/3 cup Sherry or red wine vinegar
2 tablespoons membrillo (quince paste) or orange marmalade
1 tablespoon Dijon mustard
Kosher salt, freshly ground pepper
2 medium Asian pears, cut into bite-size pieces
8 cups mixed chicories (such as radicchio, escarole, and/or frisee), torn into 2" pieces
1/4 cup olive oil
1/2 cup walnuts, coarsely chopped

Steps:

Heat vinegar in a small saucepan over medium. Add membrillo, whisking to dissolve, then whisk in mustard. Season with salt and pepper; let cool.
Toss pears and chicories in a large bowl. Whisk oil into membrillo mixture; season with salt. Drizzle over salad and toss to coat; season with salt and pepper.
Serve topped with walnuts.

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