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.
Nutrition Facts : Calories 146 calorie, Fat 15 grams, SaturatedFat 2.3 grams, Sodium 52 milligrams, Carbohydrate 3 grams, Fiber 2 grams, Protein 3 grams
CARROT, CHICORY & MANDARIN SALAD WITH BURRATA & WALNUTS
Celebrate carrots with this fab salad that combines them with chicory, mandarin, burrata and walnuts to give lots of different colours, textures and flavours
Provided by Rosie Birkett
Categories Dinner, Lunch, Side dish, Supper, Vegetable
Time 50m
Number Of Ingredients 20
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the carrots in a roasting tin, and drizzle with a little olive oil, the cumin and coriander seeds, honey, mandarin zest and juice, and some seasoning. Toss to coat the carrots thoroughly.
- Put the chickpeas in another roasting tin and drizzle with some more oil. Toss with the chilli flakes, rosemary and a little seasoning. Roast both tins for 30-35 mins until the chickpeas are crisp and golden and the carrots are tender.
- To make the salsa, blitz the walnuts in a food processor until coarsely chopped, then add the anchovies, harissa and parsley, and blitz again to combine. Mix together the lemon and mandarin juices, then add 1 tbsp to the salsa along with the olive oil. Blitz to combine, and season to taste.
- Heat some rapeseed oil in a non-stick frying pan over a high heat. Fry the mandarin segments until starting to caramelise and char. To assemble the salad, put the fregola and chicory in a large salad bowl, season, and add some of the lemon and mandarin juice. Toss to coat, then arrange on a sharing platter. Top with the chickpeas, roast carrots, burrata and charred mandarin, then dress with the salsa to serve.
Nutrition Facts : Calories 829 calories, Fat 57 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 20 grams sugar, Fiber 13 grams fiber, Protein 23 grams protein, Sodium 2.1 milligram of sodium
CHICORY AND CARROT SALAD
Can be prepared in 45 minutes or less.
Yield Serves 4
Number Of Ingredients 7
Steps:
- In a bowl whisk together the vinegar, the mustard, the sugar, the water, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the chicory and the carrot and toss the salad well.
HONEYED CARROT SALAD
Gordon Ramsay's carrot salad is the perfect accompaniment to your Boxing Day feast.
Provided by Gordon Ramsay
Categories Dinner, Lunch, Side dish
Time 17m
Number Of Ingredients 7
Steps:
- Blanch the carrot in boiling water for 2 mins, then drain and cool. Whisk together the honey, lemon and oil and season to taste. To serve, toss the carrots in a bowl with the chicory and rocket. Pour the dressing over, toss well. Pile in a serving bowl, scatter with pinenuts.
Nutrition Facts : Calories 131 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium
RADICCHIO SALAD WITH CARAMELIZED CARROTS AND ONIONS
It's all about the contrast in flavors, textures, and colors in this hearty winter side featuring naturally sweet pan-roasted carrots, refreshing oranges, and pleasantly bitter radicchio.
Provided by Anna Stockwell
Categories Christmas Christmas Eve Hanukkah Winter Radicchio Salad Almond Carrot Orange Juice Parsley Wheat/Gluten-Free Vegetarian Side Dinner
Yield 8-10 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8-10 minutes; set aside.
- Cook carrots, 2 Tbsp. oil, 1 Tbsp. thyme, 1 tsp. salt, 1/4 tsp. red pepper, and 1 cup water in a large skillet over medium-high heat, stirring occasionally, until water is evaporated, about 15 minutes. Continue to cook, stirring occasionally, until carrots are lightly browned and tender, about 5 minutes more.
- Meanwhile, heat 2 Tbsp. oil in another large skillet over medium-high. Add onions, 1 tsp. salt, and remaining 1 Tbsp. thyme and 1/4 tsp. red pepper and cook, stirring occasionally, until onions are lightly browned and tender, 10-12 minutes.
- Whisk garlic, vinegar, orange juice, honey, and remaining 1/4 cup oil and 3/4 tsp. salt in a large bowl. Add carrot mixture, onion mixture, radicchio, orange slices, and parsley and toss to coat. Top with reserved almonds.
GILLY'S CHICORY SALAD
A tangy vegetarian side dish that takes just minutes to prepare - and makes the most of chicory, a somewhat underrated vegetable
Provided by Good Food team
Categories Lunch, Side dish
Time 15m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 112 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Sodium 0.04 milligram of sodium
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