Chicory Salad Recipe
centennial kumquats, rio star grapefruit, and cara cara orange. dressed in a roasted garlic vinaigrette and topped with adjika-spiced coconut crunch.
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Ingredients
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COLD ZAKUSKI/холодные закуски
Method
COLD ZAKUSKI/холодные закуски
- 1
Prepare the Salad Base
In a large bowl, add the chicory leaves and set aside.
- 2
Prepare the Citrus Fruits
Slice the centennial kumquats in half and remove any seeds. Peel and segment the Rio Star grapefruit and Cara Cara orange, removing any membrane. Add all citrus fruits to the bowl with the chicory.
- 3
Make the Roasted Garlic Vinaigrette
In a small bowl, combine the minced roasted garlic, olive oil, red wine vinegar, salt, and black pepper. Whisk together until emulsified.
- 4
Dress the Salad
Drizzle the roasted garlic vinaigrette over the chicory and citrus mixture. Toss gently to combine, ensuring the salad is evenly coated.
- 5
Prepare the Adjika-Spiced Coconut Crunch
In a skillet over medium heat, toast the shredded coconut until golden brown, about 3-5 minutes. Remove from heat and stir in the adjika spice blend.
- 6
Serve the Salad
Top the dressed salad with the adjika-spiced coconut crunch just before serving. Enjoy your chicory salad as a refreshing appetizer.