Winter Chicories Recipe

Prepare chicory and greens

Trim root ends of Belgian chicories, halve lengthwise and rinse. Pat dry. If using frisée or winter greens, place them in a large bowl or individual plates as a bed for the chicory halves.

Segment blood oranges

Using a sharp knife, remove top and bottom of each blood orange, then slice off peel and pith. Working over a bowl to catch juices, carefully segment oranges by cutting between membranes. Reserve segments and reserve any released juice for the vinaigrette (up to 2 tablespoons).

Slice smoked Gouda

Cut smoked Gouda into small cubes or thin matchsticks (about 1/4-inch). Reserve for plating.

Soft-cook eggs

Bring a medium pot of water to a gentle boil. Lower eggs into simmering water and cook 6 minutes for runny yolk or 8 minutes for slightly more set. Prepare an ice bath. When time is up, transfer eggs to the ice bath to stop cooking, then peel carefully and keep warm or refrigerate briefly until plating.

In a medium skillet over medium heat, add the cut smoked bacon lardons. Cook, stirring occasionally, until fat renders and lardons are crisp but not burned, about 8–10 minutes. Add 1 tablespoon butter toward the end and toss to glaze. Transfer lardons and rendered fat to a bowl lined with paper towel, reserving about 1–2 tablespoons of the fat in the pan for the caramelized onions (or keep all fat and use as dressing element).

In the same skillet with 1–2 tablespoons of reserved bacon fat (or 1 tablespoon olive oil if needed), add the thinly sliced yellow onion and sprinkle with 1 teaspoon sugar and 1 teaspoon salt. Cook over medium-low heat, stirring occasionally, until onions are deeply golden and sweet, about 20–25 minutes. If they brown too quickly, reduce heat. Remove from heat and set aside.

In a jar or bowl, combine white wine vinegar, lemon juice, Dijon mustard, honey, minced shallot, minced chive blossoms, reserved blood orange juice (if any), salt, and pepper. Whisk or shake while slowly pouring in olive oil until emulsified. Taste and adjust seasoning. If the dressing is too sharp, add an extra 1/2 teaspoon honey. Optionally stir in 1 tablespoon of the reserved warm bacon fat (cooled slightly) for extra smoky richness—this will slightly thicken and warm the dressing.

Rewarm the caramelized onions briefly in the skillet if cool. Arrange frisée or greens (if using) on plates. Place two chicory halves on each plate, cut side up.

Tuck blood orange segments between and on top of chicory halves. Scatter warm smoked lardons and caramelized onions over the chicory and greens.

Nestle one soft-cooked peeled egg onto each plate (or half an egg if plating smaller). Break the yolk slightly if you prefer it to mingle with the dressing and greens at the table.

Dot or scatter the smoked Gouda pieces around the salad. Spoon chive blossom vinaigrette over the whole salad—about 1 to 1 1/2 tablespoons per plate, or to taste.

Garnish with chopped fresh chives and additional chive blossoms. Finish with a grind of black pepper and a light pinch of flaky sea salt if desired. Serve immediately so eggs are warm and lardons still slightly crisp.