Traditional recipes

Winter Chicory Salad recipe

Winter Chicory Salad recipe

  • Recipes
  • Dish type
  • Salad

A light, fresh and crisp salad that combines lettuce, ham, apples, cheese and walnuts with a tangy vinaigrette. I like to use a French cheese called Comté as it has a strong, more mature flavour but Edam would also work.

1 person made this

IngredientsServes: 8

  • 2 litres of cold water
  • 6 chicory or Belgian endives
  • 1 teaspoon caster sugar
  • 2 tablespoons vinegar, divided
  • 1 tablespoon Dijon mustard
  • 6 tablespoons oil
  • 100g Comté cheese, cut into cubes
  • 100g cooked ham, diced
  • 500g walnuts, chopped
  • 2 apples, peeled, cored and cubed

MethodPrep:15min ›Ready in:15min

  1. Add 2 litres of cold water, a tablespoon of caster sugar and a tablespoon of vinegar to a large bowl. Add the chicory to the bowl and stir occasionally.
  2. In another large bowl, combine the mustard and the last tablespoon of vinegar. Gradually add the oil.
  3. Drain the endives and cut into thin slices then add to the dressing. Add the cheese, ham, walnuts and diced apple; mix well and serve.

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Reviews & ratingsAverage global rating:(2)


Preparation

Step 1

Mash anchovies and garlic on a cutting board with the side of a chef’s knife until you’ve created a paste. Transfer paste to a large bowl and add parsley, oil, lemon juice, and salt and mix well to combine. Add chicories to bowl with dressing and toss to coat.

Step 2

Transfer salad to a platter and shave Pecorino over. Season with pepper.

How would you rate Chicory Caesar Salad?

Wow! This salad dressing is absolutely epic. I made a few adjustments to the recipe as I meal prep for one. 1) I doubled the dressing recipe and stirred the grated cheese right into it. I was able to refrigerate the dressing and use as needed. 2) I swapped chicories for hearts of romaine, which I cut in half lengthwise and seared cut-side-down in a hot dry pan. 3) I then spread the dressing over the charred lettuce and topped with sautéed prawns. I ate the whole meal with a fork and steak knife five days in a row and didn't get sick of it once. So tasty.

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LEMON LOVE SUPERFOOD Vinaigrette - Recipes

This is a great family recipe from my grandmother. My mum used to prepare this salad for us at home, and it always reminds me of the good old days living in my parents’ house.
It is simple but really good (and easily made). You only need 4 ingredients: chicory salad, oranges, walnuts, and the LEMON LOVE SUPERFOOD VINAIGRETTE.


Try it either as a refreshing salad on a hot summer night or let this salad brighten your day on a cold, gray winter night.

I promise, once you’ve made it, you will want to eat it again and again.

Recipe for 4 servings
SALAD
3 heads Chicory (Belgian endive) – washed and sliced into 1/3-inch pieces
2 Navel oranges – peeled and sliced into 1/3-inch pieces
1/8 cup Walnuts – chopped
Sea salt, freshly ground pepper
DRESSING VOGUE VINAIGRETTE Lemon Love SUPERFOOD Vinaigrette

In a medium-large bowl, combine the sliced chicory, orange pieces, and chopped walnuts. Toss with several grinds of salt and pepper and mix everything together. Whisk the LEMON LOVE SUPERFOOD Vinaigrette to recombine and drizzle over the salad. Taste and adjust the seasonings.

Chicory Salad with Oranges and Walnuts

This is a great family recipe from my grandmother. My mum used to prepare this salad for us at home, and it always reminds me of the good old days living in my parents’ house.
It is simple but really good (and easily made). You only need 4 ingredients: chicory salad, oranges, walnuts, and the LEMON LOVE SUPERFOOD VINAIGRETTE.


Try it either as a refreshing salad on a hot summer night or let this salad brighten your day on a cold, gray winter night.

I promise, once you’ve made it, you will want to eat it again and again.

Recipe for 4 servings
SALAD
3 heads Chicory (Belgian endive)- washed and sliced into 1/3-inch pieces
2 Navel oranges – peeled and sliced into 1/3-inch pieces
1/8 cup Walnuts – chopped
Sea salt, freshly ground pepper
DRESSING VOGUE VINAIGRETTE Lemon Love SUPERFOOD Vinaigrette

In a medium-large bowl, combine the sliced chicory, orange pieces, and chopped walnuts. Toss with several grinds of salt and pepper and mix everything together. Whisk the LEMON LOVE SUPERFOOD Vinaigrette to recombine and drizzle over the salad. Taste and adjust the seasonings.

Chicory Salad with Oranges and Walnuts

This is a great family recipe from my grandmother. My mum used to prepare this salad for us at home, and it always reminds me of the good old days living in my parents’ house.
It is simple but really good (and easily made). You only need 4 ingredients: chicory salad, oranges, walnuts, and the LEMON LOVE SUPERFOOD VINAIGRETTE.


Try it either as a refreshing salad on a hot summer night or let this salad brighten your day on a cold, gray winter night.

I promise, once you’ve made it, you will want to eat it again and again.

Recipe for 4 servings
SALAD
3 heads Chicory (Belgian endive)- washed and sliced into 1/3-inch pieces
2 Navel oranges – peeled and sliced into 1/3-inch pieces
1/8 cup Walnuts – chopped
Sea salt, freshly ground pepper
DRESSING VOGUE VINAIGRETTE Lemon Love SUPERFOOD Vinaigrette

In a medium-large bowl, combine the sliced chicory, orange pieces, and chopped walnuts. Toss with several grinds of salt and pepper and mix everything together. Whisk the LEMON LOVE SUPERFOOD Vinaigrette to recombine and drizzle over the salad. Taste and adjust the seasonings.


Best chicory recipes

Chicory (also known as endive) is available all year round but is particularly abundant from January to March in the UK. Check out our easy chicory recipes, from quick roasted chicory to spiced chicory and easy salad recipes with chicory leaves.

Ingredients

Chicory with mixed pulses and grains

Chicory is in its prime from January to March, try it in our easy salad with lentils, borlotti beans and crunchy panko breadcrumbs. This recipe comes from Italian restaurant Bancone in Covent Garden. Check out our restaurant review and other recipes from Bancone here.

Chicory tart with dolcelatte

Make the most of chicory in this stunning dolcelatte tart with crunchy golden chicory. Our easy tart will make for an impressive veggie centrepiece at your next dinner with friends. The sweetness of the honey works well with the bitter edge of chicory. Plus, it's ready in under an hour and low-calorie. Discover more savoury tart and quiche recipes here.

Pear, chicory and blue cheese salad

A supremely colourful winter salad that combines creamy blue cheese (ideally dolcelatte) with red onion, pears, red chicory, parsley and walnuts, plus a quick red wine vinegar dressing.

Chicory gratin

Put chicory at the centre of this super cheesy gratin. Ready in just 20 minutes, make this simple French dish for a delicious comforting side recipe.

Maple-glazed gammon recipe with roasted chicory and slaw

Bittersweet chicory is peak from January to March, roast it to go alongside this sweet gammon recipe. Serve it with a fresh slaw to cut through the salt. Many more ham and gammon recipes here.

Roasted red pepper and chicory recipe with capers and salami

Want to make the most of chicory while it's in season? Try our low calorie, sweet roasted red pepper dish with salty salami, crunchy chicory and caper berries – a great healthy midweek meal.

Steak with balsamic beetroot and chicory

Make the most of chicory while it's in peak season. Cook up this steak with balsamic beets and chopped chicory for a quick and easy meal for one under 500 calories. Plus, it's paleo diet-friendly. Check out more of our healthy recipes here.

Grilled chicory risotto with walnuts

Liven up crunchy chicory in this creamy risotto recipe with walnuts. Make this quick and easy meal for a simple middle of the week dinner. More easy risotto recipes here.

Spiced glazed chicory

Want a simple side to go alongside your roasted duck or pheasant? Make the most of chicory in this recipe by caramelising then braising in orange – an easy side from January through to March.

Chicory braised with bacon, cider and garlic

This chicory braised in cider with golden bacon strips and garlic would be the perfect side to go with roast chicken and mash. The chicory takes on all the flavours of the smoked bacon and cider while cooking.

Chicory with walnuts and gorgonzola

Make the most of seasonal ingredients with this chicory salad packed with various textures and flavours, ready in 10 minutes for an easy starter for one. Check out more of our best starter recipes here.


Recipe Summary

  • 2 blood oranges
  • 1 small head chicory (about 6 ounces), torn into small pieces
  • 2 heads Belgian endive, sliced into 1/4-inch-thick slivers
  • 1/2 small red onion, thinly sliced
  • 1/4 cup oil-cured black olives, pitted and coarsely chopped
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper

Using a sharp knife, cut away peel and pith from oranges. Holding each orange over a bowl to catch the juice, remove sections by sliding the knife down one side of a section, cutting it away from the membrane. Twist the blade to lift it out. Set orange sections aside in a large bowl. Squeeze any remaining juice from the membranes into the bowl with reserved juice, and set aside.

Add chicory, endive, onion, and olives to the orange sections. Drizzle with olive oil and sprinkle with salt and pepper. Pour reserved orange juice over salad, toss well, and serve immediately.


Warm mackerel and beetroot nicoise

Smoked mackerel responds well to a light grilling and gives a smoky, rich warmth to this reinterpretation of the classic tuna nicoise.

6 small, waxy potatoes
2 handfuls of green beans
1 medium beetroot
4 slices sourdough bread
Olive oil, to drizzle
4 smoked mackerel fillets
4 medium free-range eggs
2 spring onions, chopped
Handful of parsley, finely chopped

For the dressing
3 tsp creamed horseradish
Juice of 1 lemon
1 tbsp olive oil
Salt and black pepper

1 Cook the potatoes in a pan of boiling water for 15 minutes.

2 Add the green beans to the potatoes for the last 5 minutes of their cooking time.

3 Peel and grate the beetroot into a large bowl and mix all the dressing ingredients together separately.

4 Drizzle the sourdough with olive oil and place under a hot grill with the mackerel fillets for 5 minutes, turning the bread when browned on one side.

5 Crack an egg into a cup and drop into a shallow frying pan of boiling water. Repeat quickly with each egg then turn the heat off and leave for 5 minutes.

6 Layer all the ingredients in the bowl with the dressing, being careful not to over-toss the salad and stain it too pink with the beetroot. Top with the poached egg, then break the grilled bread into croutons over the top and serve.

Kitchen and Co by French and Grace (Kyle Books)


Katie's Healthy Bites: Winter Salads

Salads aren't just for summer -- there are plenty of ways to glorify your greens throughout the winter. Salads are a fun, colorful and creative way consume a diverse number of vitamins, minerals and nutrients that are essentials for a healthy you! Create your own savvy salads using this winter salad ingredient key, or take a bite of favorite salads from Food Network chefs.

The Base: Opt for crunchy, hearty winter lettuces and greens like kale, chard, chicory,radicchio, endive and frisee, or flavorful greens like peppery arugula.

Something Sweet: 'Tis the season for citrus fruits, like oranges, blood oranges and grapefruits and specialty fruits like pomegranates. Hearty fruits like apples and pears are also great on greens. Craving summer flavors in the winter? Use dried fruits like cherries, apricots, mangos and cranberries to add some out-of-season sweetness. Fruits add antioxidant power to a salad as well as bright, beautiful colors.

Something Crunchy: Nuts are a great way to add texture and heart healthy fats. Try walnuts, almond slices, pumpkin seeds, sunflower seeds, even pistachios and sesame seeds. Choose unsalted varieties to cut back on sodium.

Pantry Veggies: Many summer veggies are out of season, but you can still keep them in your salad-topping rotation if you opt for jarred roasted peppers, sundried tomatoes or pickled veggies. Winter root veggies are a great salad addition as well. Roast beets, sweet potatoes, regular potatoes and hearty squash for a flavorful, nutrient-dense and filling addition to your creation.

Pack on the Protein: Make your salad a complete meal with a protein-rich topping. Nuts can do double-duty here, or try these other tasty proteins atop your greens: a hard-boiled, poached or fried egg (the drippy yolk is like a natural dressing), pungent cheeses like ricotta salata, shaved Parmesan, gorgonzola or goat cheese (a little goes a long way) or creamy beans like cannellini or bright-green edamame. Shellfish pairs well with citrus, and meats like prosciutto and pancetta crisp up nicely and crumble as a perfectly salty topping to finish your masterpiece.

• Poached egg with sun dried tomatoes, roasted potatoes and shaved Parmesan

• Roasted butternut squash with pumpkin seeds, white beans and ricotta salata

More Winter Salad Recipes From Food Network Chefs:

Katie Cavuto Boyle, MS, RD, is a registered dietitian, personal chef and owner of HealthyBites, LLC. See Katie's full bio »


How to Make a Rainbow Winter Salad

Gently toast walnuts over medium heat until golden brown, set aside to cool.

Add all salad ingredients to a bowl and toss well.

Pour dressing over salad and add toss well until all vegetables evenly coated.

Top with extra pomegranate seeds, green onions, a squeeze of orange or extra salt or pepper to taste (optional).


Avocado, Ham, and Clementine Salad

This salad combines the goodness of avocado with the summer freshness of clementine and hearty ham.

  • 5 clementines
  • 2 avocados
  • 125g pomegranate seeds
  • 180g of shredded ham
  • 80g of toasted pine nuts
  • 140g rocket leaves
  • 100ml olive oil
  • juice of 4 clementines
  • 1 tablespoon of fennel seeds
  • 25 g chopped parsley

To make the dressing, toast and crush the fennel seeds in a frying pan, allow cooling before blending with the other ingredients. Allow the dressing to simmer for a few minutes. Toss all the salad ingredients and add dressing once cooled down. Garnish with parsley.


A Guide to Loving Winter Greens

Clockwise from top left: turnip greens, collard greens, swiss chard, chicory, kale and cavolo nero.

Brave a cold walk through a farmers' market anywhere other than Southern California right now and you'll likely tire of seeing so much that's big, leafy and green. Multiple varieties of kale, chicory and mustard greens are in season with a vengeance, crowding out colorful produce and dulling our culinary creativity. Summer bounty like tomatoes and corn we buy up blindly, figuring we'll find something to do with them—or just eat them plain. But hulking bunches of cavolo nero? Not always the most mouthwatering prospect. Yet greens are versatile, flavorful and bursting with the kind of nutrients we're depleted of in the wake of the holidays. And there are all kinds of interesting and, yes, delicious ways to cook them, as chefs around the country are proving: They're spiking collards with bright Asian flavors, throwing chicory on the grill and shredding kale into refreshing winter salads. Turn the page for eight recipes that will keep you entertained until that first tender asparagus spear shows up.

Wilted Collards With Ginger and Shoyu

A light, flavorful dish to accompany steamed fish or roasted pork—or simply serve over a big bowl of rice. Serves 4.

Blanch 2 pounds baby collard greens—stemmed, leaves cut into ½-inch strips—for 30 seconds in a large pot of boiling salted water and shock them in ice water. Drain and squeeze as dry as possible. // Transfer collards to a large bowl and toss with your fingers to separate, adding 2 tablespoons shoyu or regular soy sauce and ½ teaspoon toasted sesame oil and distributing evenly. Heat 2 tablespoons olive oil in a medium sauté pan over medium-low heat. Add 2 tablespoons thinly julienned ginger, and 2 crumbled dried red chiles. // Sauté for 1 minute, raise the heat to medium and add the collards. Season with salt and toss to coat. Add 2/3 cup chicken stock and cook, stirring frequently, for 3 minutes. Season with additional salt if necessary and serve.


Watch the video: Συνταγή Για Την Καλύτερη Χωριάτικη Σαλάτα! Μαγειρεύοντας Στην Παραλία! BEST Greek Salad Recipe! (December 2021).