Chicory Salad With Giant Garlic Croutons Recipes

CHICORY SALAD WITH GIANT GARLIC CROUTONS

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.

CHICORY SALAD WITH WALNUTS AND PARMESAN

Steps:

• In a dry skillet, toast the nuts over medium-high heat until fragrant, about 2 minutes. Set aside to cool.
• In a small bowl, whisk together the vinegar, oil, mustard, salt and pepper, to taste.
• In a large bowl, toss the chicory with the dressing. Put onto serving plates and top with walnuts and shaved Parmesan.

TANGY CHICORY SALAD

Steps:

• Whisk together the vinegar, honey, orange zest and juice and olive oil. Season to taste, then set aside.
• Thinly slice the bottom third of each chicory heart, then separate the leaves. Put in a bowl and mix with the salad dressing. To serve, scatter over the pumpkin seeds and parmesan shavings.

COLORFUL CHICORY SALAD WITH ANCHOVY DRESSING

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.

GILLY'S CHICORY SALAD

Steps:

• Separate the chicory leaves and put them in a serving dish. Mix together the oil, vinegar, mustard and sugar with salt and pepper to taste. Pour over the leaves and toss with a spoon and fork so that all the leaves get coated. Serve straight away, before the dressing has a chance to discolour and soften the leaves.

WARM CHICORY SALAD WITH SWEET GARLIC, CROUTONS, BACON & ROQU

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.

LAYERED SALAD WITH PARMESAN CROUTONS

Steps:

• Heat oven to 220C/200C fan/gas 7. Cut the bread into bite-sized chunks and toss with the olive oil and some seasoning. Put onto a well-oiled baking tray and sprinkle on the grated Parmesan - try to get it on the bread as much as possible, rather than the tray, or it will stick. Cook for 10-12 mins until golden and crisp. Remove and cool.
• Cook the potatoes in a large pan of boiling water for about 8 mins, then add the green beans and cook for about 2-3 mins more until both are tender. Drain and cool under cold running water, then set aside. Mix all the dressing ingredients with some seasoning and pour into the bottom of a large, deep container or bowl.
• Layer up the salad on top of the dressing, starting with the potatoes, then the green beans, the salad leaves, the shaved Parmesan and finally the croutons. It is important to layer the salad in this order to stop the leaves wilting or the croutons going soggy. Chill until ready to go. To serve, toss all the ingredients together.