I am in love with unusual greens, such as radicchio, escarole and chicory. They can add so much appeal to salads, and these hearty little heads are sturdy enough to hold up to grilling, sautéing, and roasting, too. Check out this easy recipe for roasted chicory.
Yields 8 servings (2 halves each)
- 8 small heads chicory, trimmed, split in half lengthwise
- 1 ½ tablespoons extra virgin olive oil
- Freshly ground black pepper and sea salt (to taste)
- 1 teaspoon chopped fresh rosemary (or ½ teaspoon dried)
- 1 tablespoon balsamic vinegar
- ¼ cup roasted pistachios
- ¼ cup pomegranate arils (seeds)
- Preheat oven to 400 F.
- Place chicory halves on a baking sheet, cut side facing up.
- Drizzle with extra virgin olive oil.
- Sprinkle with black pepper and salt (to taste) and rosemary.
- Toss with tongs to distribute ingredients well.
- Place in top rack of oven and roast for about 15 minutes, until golden brown but still firm.
- Remove from oven. Drizzle with balsamic vinegar, and sprinkle with pistachios and pomegranate arils. Serve immediately.
Note: I received Coraline samples (a brand-new variety of blanched chicory) from California Endive Farms. This is not a sponsored post.