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Chicory salad with walnuts and parmesan

October 11, 2013 by Mary Frances 32 Comments

A head of the most beautiful chicory.

Chicory. I grew up with the smell of baked root chicory brewing with coffee that my father got from his Southern business colleagues. It’s a New Orleans favorite and he traveled there often. My mother and father just loved it and I remember that very distinctive smell. I think it made Mom and Dad feel special and exotic. No one in our St. Louis suburb of Webster Groves had ever heard of it in those days. So just recently, on this past Father’s day, my son made a warm wilted green salad of chicory to go with his Beef Wellington he made for my husband. It was a riff on a recipe from Tyler Florence. Tyler wants you to use Swiss chard, radicchio or escarole. I liked my son’s choice of chicory much better. I loved that salad so much that I have tinkered with it and made this chicory salad with walnuts and parmesan mine.

Chicory is a bitter green but with the dressing of warm honey and balsamic vinegar, it combats the sharpness and just makes the whole thing interesting and a bit addictive. Then adding the chopped toasted walnuts along with a bite here and there with a sliver of Parmigiano Reggiano, and well, I think you have a little bit of heaven in your mouth.

At our upstate farmer’s market last week, they had the biggest, most beautiful head of chicory. I was smitten and grabbed it up and starting excitedly telling the farmer about my recipe and what I was going to do with it. Suddenly, I noticed that everyone around was listening and taking notes. The farmer was so happy to hear my recipe as he said that most folks just don’t know what to do with chicory. Poor misunderstood thing, it needs some new positioning as a favorite wilted salad green, as it is mine. Try this and you’ll fall in LOVE too!Chicory in a bowl with shallots.

WILTED CHICORY SALAD WITH WALNUTS AND PARMESAN – serves 3 – 4

1/8 cup honey
1/4 cup balsamic vinegar
1/2 cup of toasted walnuts, coarsely chopped
1 medium or ½ large head of chicory, washed, spun dry and cut into 1½” pieces
1 shallot, very thinly sliced
½  tbs. grainy mustard
½  cup extra-virgin olive oil
Parmesan cheese shavings, for garnish

Preheat oven to 375 degrees. Place walnuts in a baking dish and toast for 7 – 8 minutes. When you can just begin to smell them, remove from the oven and let cool on a cutting board. Coarsely chop and set aside.

Cook honey and balsamic together over medium-high heat in a small saute pan, about 5 minutes, stirring constantly with a whisk. Do not let it boil. Pile chopped chicory and sliced shallots in a large salad bowl.  Whisk the grainy mustard into the balsamic-honey dressing, then whisk in the extra-virgin olive oil. Season the dressing with salt and pepper to taste and pour over greens and shallots. Toss. Toss in toasted chopped walnuts, and garnish with shavings of Parmesan and serve immediately.

Enjoy!
Warm wilted chicory salad with chopped toasted walnuts and parmesan cheese with a honey balsamic dressing.

Now because these greens are so sturdy, the leftovers even held up for the next day. Of course they weren’t as good as when first made but they were still respectable. I do have one sister-in-law who loves a day old salad, all wilted and wet. I guess it’s an acquired taste?

 

 

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Filed Under: Dinner, First Course, Lunch, Salads Tagged With: chicory, chicory salads, honey and balsamic vinegar dressing, parmesan slivers, toasted walnuts, warm salads, wilted salads

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Comments

  1. afracooking says

    October 11, 2013 at 9:21 AM

    So fresh – lovely!
    afracooking recently posted…Get Kids Blogging at the Digital Family SummitMy Profile

    Reply
    • Mary Frances says

      October 11, 2013 at 9:24 AM

      It was so good!! Thanks!

      Reply
  2. Tandy | Lavender and Lime says

    October 11, 2013 at 9:36 AM

    Lovely memory and recipe 🙂
    Tandy | Lavender and Lime recently posted…Sweet MyrtleMy Profile

    Reply
    • Mary Frances says

      October 13, 2013 at 6:37 PM

      Thanks Tandy! 🙂

      Reply
  3. Maureen | Orgasmic Chef says

    October 11, 2013 at 9:47 AM

    I remember chicory with coffee when I lived in the South. I’d prefer your salad – looks lovely.
    Maureen | Orgasmic Chef recently posted…Chocolate Brownie Cookie Sandwiches Filled with Peanut Butter ButtercreamMy Profile

    Reply
    • Mary Frances says

      October 13, 2013 at 6:38 PM

      LOL – I agree, I’m not a fan of it in coffee although I do like the smell of it brewing.

      Reply
  4. The Healthy Epicurean says

    October 11, 2013 at 10:12 AM

    We drink chicory and coffee in France quite often. Your salad looks fantastic – I make a variation of this with roquefort blue cheese, but parmesan sounds really good too.
    The Healthy Epicurean recently posted…Plum and polenta cake and hawk-eyed osteopathic surgeonsMy Profile

    Reply
    • Mary Frances says

      October 13, 2013 at 6:39 PM

      Hmmm – Roquefort sounds divine! I’ll definitely try that – thanks!!

      Reply
  5. Margaret Brown says

    October 11, 2013 at 10:22 AM

    Hope I can find a farmer with a big ole head of chicory, because this salad looks fantastico.

    Reply
    • Mary Frances says

      October 13, 2013 at 6:41 PM

      Actually Margaret you’ve eaten this at my house a little while back. Hope you found the chicory this past weekend!!

      Reply
  6. Jovina Coughlin says

    October 11, 2013 at 11:29 AM

    This looks like a delicious salad. I haven’t bought chicory in awhile, time to try it again and make your salad.
    Jovina Coughlin recently posted…Italian Culture – The Art of the PainterMy Profile

    Reply
    • Mary Frances says

      October 13, 2013 at 6:42 PM

      Hi Jovina! Please let me know how you like it!

      Reply
  7. susan chamlin says

    October 11, 2013 at 4:41 PM

    A quick trick when measuring honey – spray or coat measuring cup with small amount of oil and you’ll get honey to slip easily out of cup and you get it perfectly measured rather than estimating how much was clinging to unoiled cup.

    Reply
    • Mary Frances says

      October 13, 2013 at 6:42 PM

      This is a great tip, Susan!!! Thank you!

      Reply
  8. tinywhitecottage says

    October 11, 2013 at 8:46 PM

    I love this type of greens. I think I buy as “frisee” ?? LOVE your salad. I’m going to make it for sure.

    Reply
    • Mary Frances says

      October 13, 2013 at 6:48 PM

      Frisee is in the same family but here, it is more white or light green and a bit more delicate. I think this green chicory is a bit more bitter too. But the honey in this dish balances it all out.

      Reply
  9. johnnysenough hepburn says

    October 11, 2013 at 9:33 PM

    Have to admit I’ve never liked chicory in coffee. Yet, I love the leaves of radicchio as it’s called here. As for chicory proper, as in what you call endive, they do have to be cooked for my palate.

    Seriously! That’s all a bit confusing. Never realised there were so many differing names for one plant. How funny.
    johnnysenough hepburn recently posted…Crumble or Potato Topped Fish and Bacon Pie?My Profile

    Reply
    • Mary Frances says

      October 13, 2013 at 6:49 PM

      Totally – I just looked it up and it is very confusing. I had only sauteed chicory before too but you must try this salad. I’m sure it will win you over.

      Reply
  10. Lorraine @ Not Quite Nigella says

    October 12, 2013 at 4:43 AM

    I don’t cook with chicory nearly enough! Thanks for reminding me! 😀
    Lorraine @ Not Quite Nigella recently posted…Guangzhou: The Home of Yum ChaMy Profile

    Reply
    • Mary Frances says

      October 13, 2013 at 6:50 PM

      My pleasure!! Give this a go!

      Reply
  11. ChgoJohn says

    October 12, 2013 at 3:03 PM

    Chicory was a favorite of my Dad, Mary Frances, though it was too bitter for us kids. We even picked wild chicory, “cicoria”, each Spring. I’ve since grown to like it, however, and your salad is something I’ll be sure to like. Thanks for sharing your recipe.
    ChgoJohn recently posted…Blueberry-Lemon SliceMy Profile

    Reply
    • Mary Frances says

      October 13, 2013 at 6:51 PM

      John, I think you will LOVE this salad. Do try it and let me know.

      Reply
  12. apuginthekitchen says

    October 12, 2013 at 5:20 PM

    I just love chicory, grew up eating bitter greens, it’s an Italian thing at least in my family, I also love it in coffee, Cafe Du Monde coffee is amazing. Your salad sounds perfect and I am going to seek out some chicory and make it. I am making a salad for a friends birthday party, I hope I can get some chicory because this is the salad I want to make. It’s inspired!
    apuginthekitchen recently posted…“Divine” Chocolate Gingerbread, Roasted Pears And Chocolate Caramel SauceMy Profile

    Reply
    • Mary Frances says

      October 13, 2013 at 6:51 PM

      Thanks Suzanne. I think you will LOVE it!

      Reply
  13. Francesca says

    October 13, 2013 at 6:34 AM

    love balsamic on anything! Looks great !
    Francesca recently posted…Khoresht-E Bademjan – Persian Eggplant StewMy Profile

    Reply
    • Mary Frances says

      October 13, 2013 at 6:52 PM

      Thanks!! 🙂

      Reply
  14. The Squishy Monster says

    October 14, 2013 at 1:25 PM

    I do enjoy bitter greens so this is right up my alley!
    The Squishy Monster recently posted…Weekend BitsMy Profile

    Reply
    • Mary Frances says

      October 18, 2013 at 12:01 AM

      Great! Well then you should definitely try this – you won’t be disappointed!

      Reply
  15. yummychunklet says

    October 16, 2013 at 6:45 PM

    Ooh, the parmasan shavings look delicious!
    yummychunklet recently posted…Vanishing Oatmeal Chocolate Chip CookiesMy Profile

    Reply
    • Mary Frances says

      October 18, 2013 at 12:02 AM

      Thank you. You can also use a vegetable peeler if you don’t have a cheese planer.

      Reply
  16. redrice57 says

    October 17, 2013 at 2:10 PM

    This looks wonderful – simple too – and i adore chicory!
    redrice57 recently posted…Minty lamb in a red wine sauce on Parmesan mash…My Profile

    Reply
    • Mary Frances says

      October 18, 2013 at 12:03 AM

      Great!! The you must try it — and please let me know how it comes out for you!

      Reply

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