chicory endive salad

Yummy, recipe, winter

chicory endive salad

Winter is slowly coming to an end and every moment is heavy with the promises of spring’s endless possibilities. We’re not there yet we but we long and crave to feel the sun on our faces, to go outside, smell the blooming blossoms and celebrate this renewed energy and these vibrant surroundings by throwing a laughter-filled park picnic. It’s not there yet but we needn’t wait. When it’s sunny out, but still too cold to eat your meal al fresco, grab some comfy blankets and make a nest. Right next to your largest window or French doors where the views are evident and the sun is prominent. Pre-pare some delicious end-of-winter dishes, like this seasonal chicory salad, and enjoy the warmth and comfort of your indoor feast. Invite friends or indulge with your partner. Soon enough life will be outgoing and full of buzz again, so for now find your happy place in those last moments of this years hibernation.

Xoxo kyra.

'We’re not there yet we but we long and crave to feel the sun on our faces, to go outside, smell the blooming blossoms and celebrate this renewed energy and these vibrant surroundings by throwing a laughter-filled park picnic.'

RECIPE

Chicory & endive salad

 

Makes 2 small portions

Takes 30 minutes

 

Ingredients

Salad

1 chicory bulb

1 knob ghee or drizzle hazelnut oil

1 clove of garlic

1 small white onion

6 small hands raw endive lettuce

1 cooking pear

2 tbsp buckwheat, sprouted or dry roasted

 

Caramelized hazelnuts

1 hand hazelnuts

1 tbsp maple syrup (grade c)

1 pinch sea salt

1 pinch black pepper

 

Dressing

2 tbsp mustard

2 tbsp lemon juice

2 tbsp rice syrup

2 tsp extra virgin olive oil

 

Instructions

Preheat oven to 180 degrees Celsius. Line your baking tray with baking paper. Cut chicory bulb in half and place onto baking paper. Drizzle with oil or ghee. Add garlic cloves, with skin on. Cut onions in half and add. Leave some room for the hazelnuts. Place hazelnuts in a bowl and add maple syrup, 1 pinch of sea salt and 1 pinch of black pepper. Mix and spread out on baking paper. Place baking tray in oven and bake for 2 minutes. Take hazelnuts out halfway and let cool on a plate.

While the oven is working its magic, peel the cooking pears and add to a pot of boiling water. Make sure they are covered. Cook until soft throughout, approximately 20 minutes.

Place mustard, lemon juice and rice syrup in food processor or (hand) blender and blitz. Slowly add oil until it’s all nice and creamy.

Turn oven off and let chicory, onions and garlic cool. Remove skin of garlic and onion and cut in small pieces.

Turn stove off. Take cooking pears out of the water, strain and let cool. Cut pear in half.

Cut raw endive in small strips and mix with dressing. Use your hands to distribute. Combine with onion and garlic and place half on each plate.

Add half a chicory to each plate. Add half a cooking pear. Sprinkle with caramelized hazelnuts and buckwheat groats. You may add a little extra dressing.

 

TIPS: Make a large batch of this dressing and store it in an airtight glass container. Keep it in the fridge and use within a week. This saves you time and adds so much ‘finger-lickingness’ to your cooking! In fact, while you’re at it, make a large batch of these caramelized hazelnuts. They’re great in salads or sprinkled on top of your evening meal.

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