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
WARM CHICORY SALAD WITH SWEET GARLIC, CROUTONS, BACON & ROQU
Make and share this Warm Chicory Salad With Sweet Garlic, Croutons, Bacon & Roqu recipe from Food.com.
Provided by Mimi Bobeck
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- To Prepare the Sweet Garlic: Place the garlic and milk in a heavy saucepan over medium-high heat, and bring the milk to a boil.
- Boil for 3 minutes.
- Remove from the heat.
- Discard the milk, reserving the garlic.
- Combine the sugar and butter over medium heat.
- Add the garlic and cook until the cloves are soft and lightly caramelized.
- Season with salt and pepper.
- Set the sweet garlic aside.
- To Prepare the Croutons and Bacon: Preheat the oven to 350°F.
- Meanwhile, fry the bacon in a skillet until it is crisp but not dry.
- Remove from the heat and place the bacon on paper towels.
- Pour off all but 3 to 4 tablespoons of the rendered bacon fat.
- Add the cubed bread to the pan and toss to coat.
- Season with salt and pepper and transfer the bread cubes to a baking sheet.
- Bake for 5 minutes, or until they are lightly browned.
- Set aside.
- To Make the Dressing: Mix the shallots, mustard, and vinegar together.
- Gradually whisk in the olive oil until the liquid is well blended.
- Season with salt and pepper.
- Set aside.
- To Serve: Tear the chicory leaves into small pieces.
- Place them in a serving bowl and set aside at room temperature.
- Heat the bacon in a small, heavy-bottomed skillet over medium-high heat.
- Add the croutons and then the dressing.
- Toss for 2 seconds, pour it over the salad greens, and toss thoroughly.
- (Don't overcook the dressing or the mustard will lose its flavor.) Serve the salad on individual plates, topped with crumbled Roquefort cheese, sweet garlic, and freshly ground pepper to taste.
Nutrition Facts : Calories 380.8, Fat 34, SaturatedFat 10.7, Cholesterol 41.6, Sodium 430.6, Carbohydrate 12.1, Fiber 0.5, Sugar 2.5, Protein 7.2
SHRIMP, ARUGULA, AND CHICORY SALAD
This is a very light salad taking less than 10 minutes to prepare. It must be made just prior to serving as the dressing wilts the greens slightly. From Legal Seafood.
Provided by Bev I Am
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large nonreactive saucepan.
- Stir in the garlic and scallions, and cook over medium heat for about 3 minutes, stirring frequently.
- Add shrimp, parsley and cilantro and cook for another 1 or 2 minutes, or until the shrimp is heated through.
- Remove from the heat and add the lemon juice.
- Taste and correct the seasonings, if necessary.
- Arrange arugula and chicory on a serving platter, pour shrimp mixture over greens, toss lightly and serve.
Nutrition Facts : Calories 191.5, Fat 11.7, SaturatedFat 1.7, Cholesterol 129.6, Sodium 131.2, Carbohydrate 3.6, Fiber 0.6, Sugar 0.7, Protein 17.9
RED CHICORY SALAD WITH MOZZARELLA TOASTS AND LEMON ANCHOVY DRESS
Make and share this Red Chicory Salad With Mozzarella Toasts and Lemon Anchovy Dress recipe from Food.com.
Provided by hectorthebat
Categories < 15 Mins
Time 14m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Brush the baguette slices with oil then grill just on one side for 1 minute. Slice the mozzarella into 8 pieces and put on the untoasted side of the bread. Set aside.
- In a small frying pan, heat the oil, then add the garlic, chilli, and anchovy. Cook on a low heat for 2 minutes, or until the anchovy melts. Turn up the heat and add the lemon juice, sugar, and a grind of black pepper and let it reduce for a minute. Remove from the heat and add the lemon zest.
- Grill the cheese toasts until melted. Separate the chicory leaves, and divide between 4 plates, then pour the warm dressing over the top. Scatter over the parsley and serve with the warm cheesy toasts.
Nutrition Facts : Calories 617.6, Fat 23.9, SaturatedFat 8.6, Cholesterol 40.4, Sodium 1007.6, Carbohydrate 75, Fiber 3.5, Sugar 4.2, Protein 26.6
CHICORY SALAD WITH GIANT GARLIC CROUTONS
Serve croutons on the side, and allow guests to crumble them over the salad just before eating.
Provided by Martha Stewart
Categories Bread Recipes
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees.
- Combine garlic and parsley in a small bowl. Using a total of 2 to 3 tablespoons olive oil, brush both sides of bread. Sprinkle one side liberally with the garlic-parsley mixture. Season with salt. Arrange on a baking sheet, and toast in oven until golden and crisp, 15 to 18 minutes. Set aside.
- Discard tough stems of chicories. Tear into bite-size pieces, and place in serving bowl. Combine lemon juice and remaining olive oil. Drizzle over greens, and season with salt and pepper. Serve salad with reserved croutons.
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