Chicory Salad With Giant Garlic Croutons Recipes

WARM CHICORY SALAD WITH SWEET GARLIC, CROUTONS, BACON & ROQU

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.

SAUTEED ROMAINE LETTUCE

Steps:

• Heat oil in a nonstick skillet over medium heat. Add garlic, celery, and red-pepper flakes; saute until celery is softened and golden, about 5 minutes.
• Add lettuce, pressing it down to fit. Season with salt and pepper. Cover; cook, tossing occasionally, until lettuce is completely wilted and liquid has evaporated, 10 to 12 minutes.

CHICORY SALAD WITH LEMON ANCHOVY VINAIGRETTE

Steps:

• Finely grate the zest from the lemon. Squeeze the juice from the lemon, and discard the seeds. Combine the lemon zest, lemon juice, mustard, and anchovies in a small bowl. Whisk in the olive oil, and sprinkle with the salt and pepper.
• Discard the outer leaves of the radicchio and escarole. Cut out the tough cores, and tear the leaves into bite-size pieces. Place in a mixing bowl. Season with salt and pepper, and drizzle with salad dressing. Lightly toss to coat. Serve on salad plates.

COLORFUL CHICORY SALAD WITH ANCHOVY DRESSING

Steps:

• Tear radicchio or Castelfranco leaves into rough 2-inch pieces; slice any other chicories into 2-inch-wide ribbons. Put the leaves in a salad bowl.
• Make the dressing: Combine the garlic, anchovy, mustard, vinegar and lemon juice in a small bowl. Add 1/2 teaspoon kosher salt and a generous amount of pepper. Whisk in the olive oil. Taste and adjust seasoning.
• Make the salad: Sprinkle the chicory leaves with a pinch of salt and add 3 tablespoons dressing. Toss well, making sure all leaves are coated lightly. Taste a leaf and add more dressing as needed. Add croutons and grated cheese before serving.

CHICORY SALAD WITH LARDONS AND POACHED EGGS

Steps:

• Preheat oven to 350 degrees. Heat garlic and 2 tablespoons oil in a small saute pan over medium heat until oil is bubbling. Discard garlic; drizzle oil over bread on a rimmed baking sheet. Bake until golden, about 20 minutes. Let cool completely.
• Whisk mustard, anchovy, 1/4 teaspoon salt, and a pinch of pepper in a large bowl. Whisk in red-wine vinegar. Whisk in remaining 3 tablespoons oil.
• Cook bacon in a skillet over medium heat, stirring, until golden and crisp, about 8 minutes. Drain on paper towels.
• Bring 2 cups water to a boil in a small saucepan. Stir in white vinegar. Break eggs into separate cups; slide eggs into water. Cook 2 minutes. Using a slotted spoon, transfer to paper towels to drain.
• Toss chicory with vinaigrette. Divide among 4 plates. Top each with an egg; sprinkle with bacon and croutons.