I love a good winter salad to cut the richness of the stews and slow-cooked meats we eat to stay warm this time of year.
One of my favorite winter greens is chicory, a sturdy green with a sharp, bitter edge that is popular in Italy. The most common varieties are endive and frisée, but if you can get your hands on the speckled varieties, there are also castelfranco and burgundy-hued treviso.
I like to make chicories less pungent by pairing them with white wine vinegar (for acid) and orange juice (for sweetness). Toasted walnuts add crunch and a nice charred flavor—just make sure to toast them until they're caramel brown.
To learn more, read "Spatchcocked and Loaded."
Chicory Salad with Orange and Walnuts
Recipe from the Tasting Table Test Kitchen
Yield: 10 to 12 servings
Prep Time: 10 minutes
Cook Time: N/A
Total Time: 10 minutes
2 large cloves garlic, smashed to a paste
½ cup fresh orange juice
3 tablespoons white wine vinegar
Zest from 1 orange
Salt and pepper, to taste
8 cups chicories (such as endive, radicchio, escarole or frisée)
2 cups arugula
1 cup walnuts, toasted and roughly chopped
3 tablespoons extra-virgin olive oil
1. In a small bowl, combine the garlic, orange juice, vinegar and orange zest. Season with salt and pepper and set aside for 10 minutes to let the garlic macerate.
2. In a large salad bowl, toss the chicories, arugula and walnuts. Add the orange vinaigrette and olive oil. Season the salad with salt and pepper. Serve immediately.
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