Mixed Chicories With Warm Apple Thyme Dressing Recipes

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MIXED CHICORIES WITH VINAIGRETTE



Mixed Chicories with Vinaigrette image

Pomegranate arils are the crown jewels on this salad of mixed-chicories, adding a burst of sweetness to the tangy dressing and bitter greens.

Provided by Martha Stewart

Categories     Salad Recipes

Time 10m

Yield 6

Number Of Ingredients 7

2 tablespoons unseasoned rice vinegar
1 teaspoon Dijon mustard
Pinch of sugar
Kosher salt and freshly ground pepper
1/3 cup extra-virgin olive oil
8 cups mixed chicories, such as radicchio rosso di Treviso, radicchio Castelfranco, and red and white endives
1/4 cup pomegranate arils, for serving (optional)

Steps:

  • In a large bowl, whisk together vinegar, mustard, and sugar; season with salt and pepper. Slowly add oil, whisking until fully blended. Add chicories and toss to combine; season. Serve, sprinkled with pomegranate arils.

MIXED CHICORIES WITH PERSIMMONS



Mixed Chicories with Persimmons image

Winter lettuces are heartier than most everyday salad greens and have a pleasantly bitter flavor. They stand up well to crunchy walnuts and sweet-tart winter fruits.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 8

1/2 cup extra-virgin olive oil
3 tablespoons red-wine vinegar
Coarse salt
2 pounds mixed chicories, such as radicchio, Radicchio di Treviso, Palla Rossa, and frisee, torn into 1-inch pieces (18 cups)
1 cup walnuts, toasted and coarsely chopped
3 Fuyu persimmons, peeled and cut into 1/2-inch wedges
3/4 cup pomegranate seeds
Coarse salt and freshly ground pepper

Steps:

  • Make the dressing: Gradually whisk oil into vinegar in a small bowl. Season with salt.
  • Make the salad: Toss chicories, walnuts, persimmons, and pomegranate seeds in a large bowl. Add vinaigrette, and toss to coat. Season with salt and pepper.

MIXED CHICORIES WITH WARM APPLE THYME DRESSING



Mixed Chicories with Warm Apple Thyme Dressing image

Chicories tend to be strong and bitter tasting. You typically find them sauteed or wilted, but it's best to eat them raw, tossed with a warm, slightly sweet vinaigrette and crisp apples.

Provided by Martha Stewart

Categories     Salad Recipes

Number Of Ingredients 3

4 tablespoons Warm Apple Thyme Dressing
1 pound mixed chicories (endive, radicchio, curly endive, frisee, dandelion), trimmed and washed
Freshly ground black pepper

Steps:

  • Place the dressing in a large bowl. Add the chicories and toss to coat. Season with pepper and serve.

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