WARM CHICORY SALAD WITH SWEET GARLIC, CROUTONS, BACON & ROQU
Make and share this Warm Chicory Salad With Sweet Garlic, Croutons, Bacon & Roqu recipe from Food.com.
Provided by Mimi Bobeck
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 380.8, Fat 34, SaturatedFat 10.7, Cholesterol 41.6, Sodium 430.6, Carbohydrate 12.1, Fiber 0.5, Sugar 2.5, Protein 7.2
SPRING SALAD WITH CRISPY CHICKEN AND BACONY CROUTONS
Steps:
- Arrange a rack in center of oven; preheat to 475ºF. Pat chicken dry with paper towels. Using kitchen shears, remove bones, keeping skin and flesh intact; discard bones. Season chicken all over with 1/2 tsp. salt and 1/4 tsp. pepper.
- Heat a medium cast-iron or heavy ovenproof skillet over medium-high until hot but not smoking. Sear chicken skin side down, undisturbed, 2 minutes. Continue to cook, turning occasionally, until fat renders and skin is golden brown, 4-6 minutes more. Transfer chicken to a plate. Carefully pour off all but 2 tsp. fat and wipe off any fat that drips onto side or bottom of skillet. Return chicken to skillet skin side up. Transfer to oven and roast chicken, tenting skillet with foil if skin becomes too dark halfway through, until skin crisps and meat is cooked through, 8-12 minutes.
- Meanwhile, cook bacon in a large skillet over medium heat, turning occasionally, until just crispy, 4-5 minutes. Using a slotted spoon, transfer bacon to a large heatproof bowl. Pour off all but 2 Tbsp. fat. Heat fat in skillet over medium. Add bread in an even layer, season with a pinch of salt and pepper, and cook, turning pieces occasionally, until golden brown and crisp, 3-4 minutes. Remove from heat; add 1 Tbsp. vinegar and toss until absorbed. Let cool a few minutes, then taste and season with more salt and pepper, if needed. Transfer croutons to bowl with bacon.
- Remove chicken from oven and transfer to a plate; reserve skillet with fat and pan drippings. Let chicken cool 5-10 minutes, then cut into 1" pieces.
- Cook shallot, peas, 1/8 tsp. salt, and 1/8 tsp. pepper in reserved skillet over medium-low heat, stirring, until shallots are softened and peas are cooked, about 3 minutes. Remove from heat; stir in oil and remaining 2 Tbsp. vinegar (mixture will bubble) with a heatproof spatula. (If you want to ensure bright green peas, cook them separately in a small saucepan of boiling water or in the microwave and sprinkle over top of salad after plating.)
- Add escarole, fennel, and radishes to bowl with bacon and croutons. Pour warm dressing over. Toss to combine and slightly wilt greens.
- Mound salad among plates; nestle in chicken pieces. Top with mint. Serve immediately.
CRISPY CROUTON SALAD
Nothing says "summer" at our house like this unique salad! It's also a great way to use up fresh basil and tomatoes from the garden. I've brought it to many women's luncheons at church, and it's still a much-requested favorite. --LaNae Sanchez, Canyon Country, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place bread cubes in a single layer in an ungreased 15x10x1-in. baking pan. Bake at 450° for 6-8 minutes or until golden brown, stirring twice. Cool., In a large bowl, combine the tomatoes, mozzarella, yellow pepper and basil. In a small bowl, whisk the oil, vinegar, garlic, salt and pepper. Pour over salad and toss to coat. Sprinkle with croutons.
Nutrition Facts : Calories 205 calories, Fat 15g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 194mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
TANGY CHICORY SALAD
Dress this chicory salad with sherry vinegar, honey and orange for a taste of sunshine in winter. It's ideal for a Christmas buffet served with ham
Provided by Sophie Godwin - Cookery writer
Categories Lunch, Side dish, Vegetable
Time 10m
Yield Serves 4-6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 166 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.1 milligram of sodium
WARM CHICKEN & CHICORY SALAD
Add some crunch to your roast chicken with this flavour-packed winter salad
Provided by Sarah Cook
Categories Dinner, Main course
Time 3h
Number Of Ingredients 12
Steps:
- Heat oven to 160C/140C fan/gas 3. Rub the chicken all over with butter and season well, inside and out. Sit it in a small roasting tin, pour the Sherry vinegar around, and cover with foil. Roast for 2 hrs.
- Meanwhile, get all of the remaining ingredients ready. Boil the peas for 1 min until just tender. Drain well, plunge into cold water to quickly cool, then drain again and set aside.
- Once your chicken has roasted for 2 hrs, remove from oven. Pour the juices into a jug, then increase oven temp to 220C/200C fan/gas 7. Roast for a further 20-30 mins (without foil) until golden.
- Skim the fat from the juices, then boil until you have about 100ml of juices left. Stir in the extra tbsp of vinegar, olive oil and caster sugar, taste, then tip onto your serving dish with the raisins.
- When the chicken has finished its second roasting, leave until cool enough to handle (or pop on a pair of clean rubber gloves), then tear the meat in large pieces from the carcass, onto the serving dish. Add the dill, chicory, salad leaves, pine nuts and peas, then toss together with your hands. Serve straightaway with some crusty bread.
Nutrition Facts : Calories 765 calories, Fat 52 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 58 grams protein, Sodium 0.46 milligram of sodium
CHICORY SALAD WITH GIANT GARLIC CROUTONS
Serve croutons on the side, and allow guests to crumble them over the salad just before eating.
Provided by Martha Stewart
Categories Bread Recipes
Number Of Ingredients 9
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.
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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