Chicory Salad
Source: Shelley Lindgren and Kate Leahy, Italian Wine
Recipe Type: Appetizers and Sides | Seasons: Autumn, Winter
This recipe was inspired by Italian Wine By Shelley Lindgren and Kate Leahy (Penguin Random House, 2023) and demonstrated at the Foodwise Classroom on December 2, 2023.
Enjoy winter chicories raw in a bright salad served with plenty of olive oil and lemon juice. Swap the fuyu persimmons for pixie tangerines and add shaved fennel for even more texture and flavors.
Serves 6
INGREDIENTS
1⁄2 cup extra virgin olive oil
1⁄4 cup freshly squeezed lemon juice
1⁄2 teaspoon kosher salt, plus more as needed
A few grinds black pepper from a peppermill
4 heaping cups mixed chicories (such as escarole, radicchio, frisee), cored, washed, and torn into bite-sized pieces
4 heaping cups romaine, torn into bite-sized pieces (about 1 head)
2 firm Fuyu persimmons, sliced into thin wedges (removing seeds if necessary)
PREPARATION
In a small bowl, whisk together the oil, lemon juice, salt, and pepper.
In a large bowl, combine the chicories, romaine, and persimmons. Season with salt and pepper, then spoon in half the vinaigrette. Mix the greens together, then taste, adding the rest of the vinaigrette if needed.
