Flying Coyote Farms Chicories* Recipe

Time1h

Serves4

roasted garlic dressing, parmesan, toasted breadcrumbs

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Ingredients

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1
Roast the Garlic
Preheat your oven to 400°F (200°C). Cut the top off the head of garlic to expose the cloves. Drizzle with a little olive oil and wrap it in aluminum foil. Roast in the oven for about 30-35 minutes, or until the cloves are soft and golden. Allow to cool before using.
2
Prepare the Dressing
In a bowl, squeeze the roasted garlic cloves out of their skins into a mixing bowl. Add 2 tablespoons of olive oil, 2 tablespoons of lemon juice, salt, and black pepper. Whisk until well combined. Adjust seasoning to taste.
3
Toast the Breadcrumbs
In a skillet, melt the butter over medium heat. Add the breadcrumbs and stir continuously until they are golden brown and crispy, about 5-7 minutes. Remove from heat and set aside.
4
Prepare the Chicory
Wash the chicory leaves thoroughly and pat them dry with a paper towel. Tear or chop them into bite-sized pieces.
5
Assemble the Dish
In a large salad bowl, combine the chicory leaves with the roasted garlic dressing. Toss gently to coat the leaves evenly with the dressing. Sprinkle the toasted breadcrumbs and grated Parmesan cheese over the top before serving.