Chicory is a plant that has two main types of widespread use in cooking. The first, also called common chicory, is widely known as a natural substitute for coffee, its root is used in various drinks. The second is salad chicory, more often called endive, its leaves are put in many dishes, and also prepared as an original and tasty side dish.
Chicory salad or endive
Salad chicory is grown under special conditions. It needs moist, nutritious soil and twilight. This creates a plant with white leaves, like a tightly rolled cigar. Only the very tip of the chicory is colored. It is pale yellow or pale purple. Plants should be chosen with firm crispy leaves tightly packed in a head of cabbage. The endive is stored wrapped in paper, since in the light the leaves of the plant acquire a characteristic bitter taste.
Raw chicory lettuce leaves are put in various salads or used as "boats", in which it is convenient to put an appetizer. Also, endive is baked, caramelized or grilled, getting a delicious side dish or an original snack dish. Chicory leaves can be placed in various casseroles, added to pasta. An excellent appetizer - endive baked in bacon.
Caramelized chicory
Caramelized chicory leaves can be served as a garnish for both meat and fish. To prepare such a dish, you will need:
- 4 heads of endive;
- 25 grams of butter;
- 2 teaspoons of liquid honey;
- ½ orange;
- salt and freshly ground black pepper.
Preheat the oven to 180 ° C. Carefully disassemble the chicory into individual leaves. Arrange them in one layer on a baking sheet previously thickly greased with half of the butter. Squeeze the juice from half an orange and mix with honey. Using a silicone baking brush, apply the mixture to the chicory, season with salt and pepper. Apply the remaining oil.
Place the baking sheet in the oven and cook for about an hour, turning the leaves over and pouring liquid onto the baking sheet. Towards the end of the hour, be careful, as the caramel crust burns very quickly.
Chicory salad
You can make a healthy and delicious endive salad that even gourmets will love. Take:
- 6 heads of chicory;
- ½ red salad onions;
- 2 apples of sour varieties;
- 2 tablespoons of crushed walnuts;
- 150 ml of thick yogurt or low-fat sour cream;
- 1 tablespoon of Dijon mustard;
- 1 tablespoon of white wine vinegar;
- 100 grams of Roquefort cheese.
Cut the chicory heads into quarters and chop. Also cut the apples into quarters, remove the seeds and cut into slices. Chop the onion into thin half rings.
Prepare the dressing by whisking the yogurt, vinegar, mustard, and cheese in a food processor. You can add a little warm water to keep the mixture smooth.
Combine endives, apples, nuts, and onions in a bowl. Season with sauce, mix well, let it brew and serve.
