Chicory or endive, as some of you might call it, is usually available all year round. But December is a perfect time to celebrate it for no particular reason!
Chicory is somewhat bitter. Therefore, it’s not that easy to celebrate it in a raw state every day. But incorporating it in dishes is a great idea. It adds a slightly bitter taste to your cooking.
Why would we do that? To expand the culinary horizon. To add a certain amount of complexity to the recipe, which we so much desire (even if we don’t realize it).
Chicory salad – beautifully coloured
Let’s try to cook a beautifully colourful salad for these long winter nights. You will see how different tastes, colours and textures intermingle together. It will offer you the maximum of the used products.
You’ll roughly need 20 minutes of your precious time and ½ of a red onion. Slice it thinly, transfer it to a bowl and cover with hot water. Let the onion sit there for 5 minutes to soften. Then drain and sprinkle it with 1 tbsp of vinegar and add a pinch of salt.
In another dish, whisk together 3 tbsp of olive oil, 3 tbsp of red wine vinegar and 1 tbsp of Dijon mustard. That gives you the desired vinaigrette.
Now add 2 chopped pears, 2 chicories, leaves separated and halved. Add a little bunch of parsley. Toss all together with the vinaigrette until evenly coated. Then divide between the plates. Sprinkle with some walnuts (or other preferred nuts), pickled onions, and 100 g of any blue cheese. It is going to be insanely delicious!
Chicory as a caramelised treat
But what if you want to taste the chicory alone? As minimally processed as possible? Then you sure need to try caramelised chicory.
Get two white veggies, wash them and remove any damaged outer leaves. Then cut in half lengthwise. Heat a small amount of oil in a pan. Toss the chicory together with a bit of sugar and caramelise, cut-side down, until golden brown.
Then add 200 ml / 6 oz of orange juice, 100 ml / 3 oz of soy sauce and 50 g / 3 tbsp of butter. Cover the pan with a lid and cook for 5 minutes. Constantly bast the chicory with the liquid until tender and evenly coated. Remove the chicory from the pan and serve immediately.
What do you think?