Pleasantly bitter chicory stands up to delightful extras

Years ago, when I was interviewing one of those “let-the-ingredient-speak-for-itself” chefs on a book tour, she launched into a stern lecture as we were eating a salad.

Chicories’ strong, slightly bitter-tasting leaves have interesting characteristics on their own, but they do even better as a vehicle for everything from sharp blue cheese to salty soy sauce – the more umami, the better.

Curly endive, tangled frisee and thick, ribbed radicchio are just a few of the nuanced varieties of these cooler-weather salad greens, which are just hitting their peak now.

The accompanying recipe for a bold chicory salad is topped with other seasonal gems – crisp winter fruit, including juicy Asian pears and citrus, and toasted nuts.

Finished with grated Parmigiano Reggiano, the salad is an unusual combination that might work only with these greens.

ΒΌ cup extra-virgin olive oil

To make the vinaigrette, place the shallot, tamari, vinegar, mustard, syrup and oils in a tightly sealed jar and shake vigorously to combine.

Via:: Food


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