Chicories Recipe

Clean and prep greens

Wash the chicories thoroughly in cold water to remove grit. Spin or pat dry. Tear larger leaves into bite-size pieces and combine in a large bowl. Chill briefly if desired.

Prepare broccolini

Trim the bottom 1/2 inch of the broccolini stalks and remove any tough lower leaves. If stalks are thick, halve them lengthwise so they cook evenly.

Toast almonds (if not pre-toasted)

In a dry skillet over medium heat, add the Marcona almonds and toast, stirring, until fragrant and lightly golden, about 3–4 minutes. Transfer to a plate to cool and roughly chop or leave whole, per preference.

Pit and halve dates

Pit the Medjool dates if not already pitted, then slice each in half lengthwise. Set aside.

Preheat a grill or grill pan over medium-high heat until very hot (about 400–450°F / 200–230°C). Toss broccolini with 1 tablespoon oil, 1/2 tsp coarse salt and 1/4 tsp black pepper to coat evenly.

Place broccolini in a single layer on the grill. Cook without moving for 2–3 minutes to get char marks, then turn and grill the other side 2–3 minutes until tender-crisp and charred in spots. Total cooking time will be 4–6 minutes depending on thickness.

When done, transfer broccolini to a cutting board and cut into 2–3 inch pieces if desired. Allow to cool slightly.

In a small bowl or jar, combine 1.5 tablespoons sherry vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon minced garlic, 1 teaspoon lemon zest and 1 teaspoon lemon juice (optional). Whisk or shake to combine.

Slowly drizzle in 3 tablespoons extra-virgin olive oil while whisking (or add to jar and shake vigorously) until an emulsified vinaigrette forms. Season with 3/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper to taste. Adjust balance with a bit more honey (if too sharp) or vinegar (if too flat).

Place the prepared chicories in a large serving bowl. Add the grilled broccolini pieces and the halved dates.

Drizzle about half the sherry vinaigrette over the greens (reserve remaining vinaigrette to serve on the side). Toss gently so the leaves and broccolini are lightly coated. Taste and add more dressing if needed.

Scatter the toasted Marcona almonds over the top. Finish with an extra pinch of flaky sea salt, a grind of black pepper, and a light drizzle (about 1 tsp) of extra-virgin olive oil if desired.

Serve immediately while broccolini is still slightly warm, or chill for up to 30 minutes before serving to meld flavors.