by sweet enough
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1 head chicory, washed and dried with tough outer leaves removed Ask a question about this ingredient
one bulb fennel, tough outer section removed, cored and thinly sliced Ask a question about this ingredient
1 head radicchio, washed and cut into a mediem shred Ask a question about this ingredient
2 ripe but firm pears, like bartlett or anjou Ask a question about this ingredient
3/4 cups crumbled stilton (or blue) cheese Ask a question about this ingredient
3/4 cups toasted pecans, broken into pieces Ask a question about this ingredient
juice of one blood orange Ask a question about this ingredient
1 tablespoon balsamic vinegar Ask a question about this ingredient
1/2 cup extra virgin olilve oil Ask a question about this ingredient
1 1/2 teaspoon dijon mustard Ask a question about this ingredient
1 small shallot, finely minced Ask a question about this ingredient
coarse salt and pepper to taste Ask a question about this ingredient
tear the chicory into bite size pieces and place in a large salad bowl with the fennel and radicchio
Ask a question about this stepplace the mustard, orange juice, shallot, and vinegar in a jar or mixing bowl and whisk in the olive oil in a steady stream. mix in salt and pepper and pour over the salad, reserving a little bit to pour over the top of the salad. gently toss the salad.
Ask a question about this steppeel, core, and thinly slice the pears. spread out over the top of the salad. sprinkle on the cheese and nuts and spoon on the leftover dressing.
Ask a question about this stepthank you --- I hope you like it. It has a wonderful flavor.
I love fennel but I never thought to add it to a salad of bitter greens - nice!
thanks. I eat fennel all the time with arugula but the bitterness of the chicory really brings out the fennel's sweet side.
This sounds like a lovely winter salad. I like the addition of the blood orange juice to the dressing.
I came up with the blood orange by chance --- someone in my family had bought a few of them the day before and they were just sitting on the counter when I was making the salad.
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
I had never considered a salad of chicory - it sounds wonderful. I will definitely try to seek it out.